Candied Pecan Chocolate

This candied pecan chocolate is the best thing I’ve made in a long time, you all have to try it as I think it might be the most delicious thing on the blog! It’s just so incredibly rich and chocolaty. To break up the intense chocolate flavour I added maple roasted pecans and chewy goji berries so that each bite is really bursting with flavour and texture. It would have tasted amazing just plain but the added pecans and goji’s make it really special. There are three things that I particularly love about this recipe. Number one – it’s delicious; number two – it’s ridiculously easy to make and number three – it will impress anyone and everyone no matter what their dietary preferences are! I can guarantee that this will be such a hit for anyone cooking for friends or family this Christmas. I love sharing healthy treats with people around me as it’s fun to show them how delicious natural sweets can be, and if you’re going to choose one recipe to convince people this is the best! If you don’t feel like making the whole chocolate recipe, try making just the pecans on their own – they’re so good and make for a nice after dinner snack.

Makes one huge bar of chocolate

For the Candied Pecans

– 100ml of maple syrup

– 1 tablespoon of coconut oil

– 1 teaspoon of cinnamon

For the Chocolate

– 175g cacao butter

– 150ml maple syrup

– 100g raw cacao powder

– 100g of pecans

– 65g goji berries

– a pinch of salt

Pre-heat the oven to 200C

Place the maple syrup and coconut oil and cinnamon in a pan on a low heat. Stir gently until everything is nicely mixed in and the coconut oil has melted.

Line a baking tray with baking paper and spread the pecans over the paper. Pour the mixture onto the nuts and stir everything together. Place the tray in the oven for about ten minutes, until they’re golden brown but not burnt. You may want to stir the mix once during this time.
While the pecans cook, fill a saucepan with water and place it on a hob. Add the cacao butter to a bowl and place this on top of the pan. Stir gently every couple of minutes until melted.
Once the cacao butter is melted, pour it into a mixing bowl with the raw cacao powder, salt and maple syrup. Use a spatula to mix it all together, and allow it to thicken – be patient with this, it will take a few minute to thicken but it’s an important step.
Line a dish or baking tray with a new sheet of baking paper and pour the chocolate mix over it, so that it is about a centimetre deep. Then sprinkle the pecans and goji berries over it, using a spatula to gently press them into the chocolate so that they stick. Place the chocolate tray in the freezer to set for about 2 hours. Once it is really solid, remove it from the freezer and break it up into large chunks.
I store the chocolate in the freezer if I want to keep it for a while but this chocolate won’t melt if you leave it out. I leave it in a bowl on the side all day and it never melts – of course if you live in a really hot country this won’t be the case, but at normal room temperature you don’t need to worry about it melting!