Dark Chocolate Chili Pecan Clusters

Prep Time 10 minutes Total Time 0:10 Yields approximately 24 clusters


  • 2 cups pecan halves
  • 1 & 1/4 cup dark chocolate chips (I used Ghirardelli 60% coco)
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoons chili powder
  • 1 tablespoon sea salt


  1. Line a baking sheet with wax paper and set aside.
  2. Heat your dark chocolate chips via a double boiler or the microwave until they are melted smooth. [In the microwave, heat for 30 seconds at a time until melted – stirring constantly].
  3. Add the chili, sea salt, and pecans to the chocolate and stir until combined evenly.
  4. If it seems too dry, add more melted chocolate.
  5. Drop clusters of the chocolate pecans onto the wax paper with a spoon.
  6. Sprinkle with a pinch of the unsweetened shredded coconut.
  7. Put in the refrigerator for approximately 45 minutes (or until hardened).
  8. Enjoy!


Recipe Notes

Note: Keep in a cool area. Countertops work well for a day or so. If you are going to store them longer, I recommend keeping them in the refrigerator.

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