• 2½ cups raw pecans
  • 1½ T. unsweetened cocoa powder
  • 2 T. light or reduced-sugar maple syrup
  • 1 T. coconut oil, melted
  • 1 T. brown sugar
  • 1 T. stevia or
  • ½ tsp. cayenne pepper


  • Preheat oven to 325 degrees.
  • Combine all ingredients (except pecans and cocoa powder) in a medium saucepan over low heat.
  • Stir until well combined and add pecans to coat.
  • Spread nuts in a single layer onto a cookie sheet lined with parchment paper.
  • Bake for 10 to 15 minutes or until fragrant.
  • Cool on parchment paper.
  • Put cocoa powder in a Ziploc bag and add cooled nuts to bag, and shake until they are lightly coated with cocoa powder.
  • Store in an airtight container or serve right away!