Ingredients for 12:


  • 2 cups pecans
  • 2 tbsp coconut oil
  • 2 tbsp coconut sugar or brown sugar alternative

Chocolate Coating

  • ½ cup dark chocolate chips
  • 1 tbsp coconut oil
  • dash sea salt, if desired


  • First, preheat oven to 200 degrees. Line a rimmed baking pan with parchment paper.
  • Arrange pecans in an even layer on lined pan.
  • Melt coconut oil in a microwave safe bowl. Stir in coconut sugar until combined.
  • Pour this mixture over pecans. With hands, toss pecans until they are fully coated. Arrange in an even layer.
  • Bake for 12 to 15 minutes or until pecans are warm and golden but not turning brown.
  • Remove pan from oven. Pour pecans into a large bowl.
  • In a microwave safe bowl, melt dark chocolate chips and coconut oil in 30 second increments, stopping to stir between each increment.
  • Once smooth and creamy, pour chocolate mixture over pecans in large bowl. Use a spoon to fully coat the pecans. Then use the spoon to drop pecans in small clumps on a separate clean parchment lined pan.
  • Continue this process for all pecans. You should have 10 to 12 clumps of pecans at the end. If desired, sprinkle sea salt on top.
  • Place pan in the fridge for at least 30 minutes or until chocolate has cooled and hardened.