1/4cupbutteror coconut oil to keep it dairy free, but the flavor of butter really shines here
1/3cupunsweetened cocoa powder + 2 tablespoons for dusting
pinchof saltif using unsalted butter or coconut oil, use 1/8 tsp.
1tablespoonsmaple 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 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.
Storage: Keep in a sealed container in the refrigerator for up to 3 weeks.