An easy, healthy recipe for chocolate covered pecans coated with a 3-ingredient homemade chocolate sweetened only with maple syrup. These are amazing! Find more great ideas on the Quick Healthy Recipes page.
Oh my goodness, I am so excited to share this recipe with you guys! Not only does it contain chocolate (uh, hello), but it is a simple, real food treat that is way better for you than other treats (but not better than broccoli, so it’s not that healthy, okay?), and you’re making your own chocolate – seriously. It’s so cool.
I don’t know why I constantly find this amazing that I can make or grow things that I grew up thinking you could only buy, but it never gets old to me.
And this? It’s three-ingredient chocolate. Now, to be fair, it’s a softer chocolate and needs to be refrigerated, but it’s chocolate – made from three ingredients! Gee, exclamations and italics – you can tell I like this, can’t you? Well, as if that wasn’t enough, let’s throw easy and delicious into the mix.
Healthy Chocolate Covered Pecans (or Walnuts)
Toast up some pecans, mix up your three ingredient chocolate (nope, sorry, it doesn’t get old…) from butter, cocoa powder and maple syrup (go ahead and add a pinch of salt because it’s good, but doesn’t count as a whole ingredient in my book at just a pinch…).
Then watch it magically thicken, throw in your nuts to coat them, freeze for a bit and then dust them with more cocoa powder. There’s the whole recipe for you right there.
Ha – we’re all going to be making our own healthy chocolate covered pecans now, aren’t we?
I’m so in love with how these turned out (inspired by this recipe) that I can’t wait to give them as a gift, either for the holidays or as a hostess gift.
And guess what I discovered? They fit beautifully in a reused tin lined with parchment! Yes I’m one of those people who has a hard time just recycling our mint tins since they seem so useful for something that I’ve got them stuffed in drawers everywhere. Now I have something to use them for.
Even though they do need to be kept in the fridge to remain somewhat firm, they’re perfectly fine for a few hours at room temperature, so these are going in my holiday goodie bags for sure. So, are you ready to make some chocolate?
Healthy Chocolate Covered Pecans Coated in Homemade Maple-Sweetened Chocolate
- 1½ cups pecan halves*
- 1/4 cup butter or coconut oil, but the flavor of butter really shines through here
- 1/3 cup unsweetened cocoa powder + 2 Tb. for dusting
- 1/4 cup maple syrup
- pinch of salt if using unsalted butter or coconut oil, use 1/8 tsp.
- 1 tablespoons maple sugar or coconut sugar - optional, but helps soften the dusting cocoa powder's bitterness
- 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 small 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.
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