Chocolate covered pecans are a classic holiday treat that everyone loves. In fact, I think these deliciously sweet and salty snacks are the perfect indulgence any time of the year. And... bonus...they're vegan, vegetarian, gluten free and keto friendly!
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If you're looking for a decadent, low carb snack, this is it! Elegant enough for your holiday table (think Christmas and Easter), and also a delightful edible gift, chocolate covered pecans are an iconic treat that everyone loves.
I know it's easy to buy them pre-made at the grocery store, but save yourself some money. They're incredibly easy to make at home. You only need 4 ingredients and a little bit of time to turn out this amazingly tasty low carb snack.
Reasons You'll Love This Recipe
✅They make a great holiday gift. Everyone loves homemade treats. Put them in a nice jar and add a bow...and voila!
✅They're gluten free, vegan, vegetarian and keto friendly.
✅Kids love chocolate covered pecans. Just be sure not to put them in school lunch boxes where nut allergies might be a problem.
✅They're a great treat to have on hand for when friends pop around during the holidays.
Ingredients
- Pecans: Choose pecan halves. They're available in large bags at most grocery stores.
- Coconut Oil: Coconut oil makes the chocolate coating more flexible, and keeps it from cracking. It also adds a nice gloss to your chocolate coated pecans.
- Chocolate: Choose a dairy free dark chocolate. You can use a solid chocolate bar, or chocolate chips. If you're looking for the right kind, check out my article on the best brands of vegan chocolate chips.
- Sea Salt (optional): I love the combination of salty and sweet, so I like to top these treats with a bit of flaky sea salt. It also adds a lovely texture. However, if you're avoiding salt for any reason, feel free to pass on the sea salt. They'll still taste amazing.
How To Make Chocolate Covered Pecans
- Preheat your oven to 350° F (175° C). Line a baking tray with parchment paper. Spread the pecan halves out evenly over the tray and bake for 8-9 minutes, turning the pecans over once at the halfway point. Allow the pecans to cool for 10 minutes.
- Put your chocolate and coconut oil in a small deep bowl. This is important. If the bowl is too shallow, you won't be able to dip the pecans into the chocolate fully. Microwave in increments of 30 seconds, stirring every seconds until the chocolate is fully melted.
- Using kitchen tongs, dip the pecans one by one into the melted chocolate, letting any excess chocolate drip off. Set them on a parchment lined tray. Only use the tray you toasted them on if it's fully cooled.
- Sprinkle with (optional) flaky sea salt. Allow the pecans to cool for 1 hour at room temperature, or 20 minutes in the refrigerator before serving.
Serving Suggestions
- Chocolate covered pecans are perfect sprinkled over ice cream.
- Include them on a holiday grazing platter.
- Arrange them artfully on the next chocolate cake that you bake.
- Substitute another nut for the pecans. Walnuts, macadamia nuts, almonds and peanuts are all good choices.
Frequently Asked Questions
Store them in an airtight container in the fridge. They will start to melt if left at room temperature for too long, so be sure to keep them in the fridge until you're ready to serve them.
Pecans are a good source of calcium, magnesium, and potassium, which help lower blood pressure. They're also high in fiber. Dark chocolate is a rich source of antioxidants, so enjoy this snack as a guilt free treat!
Yes, they are! Pecans have earned their reputation as a health food. They're full of antioxidants and minerals that are beneficial to cholesterol and have immune boosting properties.
Craving More Easy Vegan Recipes?
Oat Milk Hot Chocolate - Thick And Creamy
Chocolate Chip Cookies With Oat Flour
Easy Vegan Madeleine Cakes Dipped in Chocolate
Apple Cake (Eggless, Vegan and Dairy Free)
📖 Recipe
Easy Chocolate Covered Pecans
Ingredients
- 1½ cups pecan halves
- 2 teaspoons coconut oil
- 4 ounces dark chocolate
Instructions
- Preheat oven to 350° F (175° C). Line a baking tray with parchment paper. Spread the pecan halves out evenly over the tray and bake for 8-9 minutes, turning the pecans over once at the halfway point. Allow the pecans to cool for 10 minutes.
- Put the chocolate and coconut oil in a small deep bowl. Microwave in increments of 30 seconds, stirring every seconds until the chocolate is fully melted.
- Using kitchen tongs, dip the pecans one by one into the melted chocolate, letting any excess chocolate drip off. Set them on a parchment lined tray. Only use the tray you toasted them on if it's fully cooled.
- Sprinkle with (optional) flaky sea salt. Allow the pecans to cool for 1 hour at room temperature, or 20 minutes in the refrigerator before serving.
Notes
- Store chocolate covered pecans in an airtight container in the fridge. They will start to melt if left at room temperature for too long, so be sure to keep them in the fridge until you're ready to serve them.
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