Dark Chocolate Pecan Cups – Quick and Healthy – vegan, paleo, grain-free, refined-sugar-free

This healthy treat needs only 5 ingredients and is ready in 15 minutes!
Craving chocolate, but trying to eat healthy?  This recipe is PERFECT for you!
I’ve tried a few recipes for healthy chocolate and have settled on this variation.  It has a lower proportion of coconut oil than other recipes that I’ve seen, which makes the chocolate a bit softer.  If you want the chocolate to be harder, just switch the measurements for the coconut oil and the peanut butter.
I make this recipe in a mini muffin tin, because that’s what I have and it’s convenient.  This recipe can also be made using a regular muffin tin – the chocolates will just be bigger.  Or you can even use a bread pan to make one large piece of chocolate – just cut into pieces of your desired size.
Finally, I love pecans in this chocolate, but other nuts also work.  Raisins and cranberries also work.  Or if you just want plain chocolate, leave the nuts out.
Be sure to store these chocolates in the fridge – the coconut oil makes them melt easily!

Looking for healthy treats?  Try these:

Healthy no-bake peanut butter chocolate bars

Healthy chocolate peanut butter “ice cream”

Healthy no-bake peanut butter “cheesecake”

Servings: 12 mini cups
Time: 15 minutes

6 Tbsp chopped pecans
1/4 C peanut butter (sugar-free if desired or almond butter for paleo)
2 Tbsp coconut oil
2 Tbsp cocoa
1-2 T honey (or maple syrup for vegan)
  1. In a mini muffin tray, place 1/2 Tbsp chopped pecans into 12 muffin molds.
  2. Add the peanut butter, coconut oil and cocoa in a small microwave-safe bowl.
  3. Heat the peanut butter mixture in the microwave for 1 minute on 50% power.  Remove the bowl from the microwave and stir the mixture.  If the coconut oil has not completely melted, microwave for another 30 seconds on 50% power.  Continue until the coconut oil is melted and everything is well combined.
  4. Add the honey to the peanut butter mixture and mix until well combined.
  5. Pour about 1 Tbsp of the chocolate mixture over the pecans in each muffin mold.
  6. Put in the freezer to firm up the chocolate.  This should take 10-15 minutes.
  7. Once the chocolates are set up, remove from the muffin tin.  Store any leftovers in the fridge.
This recipe is adapted from here.

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