chocolate covered pecans

Pecans coated in an easy 3-ingredient homemade dark chocolate sweetened with maple syrup and tossed with cocoa powder for easy eating. Healthy and delicious!

Healthy Chocolate Covered Pecans with Homemade Maple-Sweetened Chocolate

pecan halves ((or walnut halves))

butter (or coconut oil

cocoa powder (+ 2 tablespoons for dusting)

maple syrup

maple sugar

Heat oven to 350 degrees and line a medium sized cookie sheet with parchment paper. Spread the pecans on the parchment and toast in the heated oven for 5 minutes. Turn the oven off, remove cookie sheet and set aside.

Meanwhile melt the butter in a medium saucepan over medium heat. Remove from heat and whisk in the 1/3 cup cocoa powder, maple syrup, and salt. It will thicken as you whisk fully.

Toss the nuts into the pan and stir to coat well.

Use a spoon to remove the nuts, one at a time to the parchment-lined cookie sheet you toasted the nuts on. Spoon any extra chocolate coating on any that look like they need more. Place cookie sheet in the freezer for 20-30 minutes.

Place 2 tablespoons of cocoa powder in a small bowl and mix in 1 tablespoon of maple or coconut sugar, if desired.

Add a few chocolate-covered nuts at a time to the cocoa powder mixture (they may be a bit sticky, a flat spatula helps scrape them off the parchment), stir until coated and then place on a clean parchment-lined tray. I find it helps to use a little strainer to remove the extra coating before setting on the tray.

Place the tray in the refrigerator until serving, or package the chocolate covered nuts up as desired. Store in the refrigerator.

Homemade Chocolate Covered Pecans, a quick and easy milk chocolate dipped nut recipe perfect for holiday treats and charcuterie boards.

Homemade Chocolate Covered Pecans

pecans (halved)

butter (salted)

milk chocolate chips

coconut oil

Preheat

Melt

Melt butter in a small microwave safe dish. Once melted, mix the pecan halves with the butter until coated.

Bake

Place buttered pecans, evenly spread out, on a parchment lined baking sheet. Roast for 8-10 minutes. Remove from oven and cool.

Coat

Once the pecans are cooled, melt the milk chocolate in a microwave safe dish. Melt for 30 seconds at a time, stirring in between each 30 second interval until fully melted. Add coconut oil to the melt chocolate and mix.  See photos above for a great visual on this.

Add the roasted pecan halves to the melted chocolate bowl and mix until well coated. Individually take out each pecan, with a fork or clean hands,  and place on a clean parchment paper. Let the chocolate harden completely.

This is the best recipe I've found for chocolate covered pecans. I do add 1/2 cup of heavy cream and 4 tbsps of butter to the chocolate to make it creamier plus the coconut oil. I heat the chocolate and other ingredients on the stove top in a double boiler. I also add a 1/2 cup of Swerve confection sugar substitute to cut the bitterness of Lilly's sugar-free milk chocolate chips. Makes an excellent Keto dessert. I scoop the mixture into cupcake liners in a muffin tin. Yummy!

I love making these chocolate covered pecans from scratch. I love that you roast the pecans in butter first. It made it so delicious.

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