Chocolate Pecan Super Food Cups
Prep time: 
Total time: 
Serves: 15-18 cups
*Store these pecan cups in the refrigerator as they will be come too soft to hold at room temperature.
  • ½ pound Pecan Halves
  • 7 Medjool Dates, pits removed
  • seeds scraped from 1 vanilla bean(or 1 tablespoon vanilla extract)
  • ½ teaspoon Himalayan Pink Salt
  • 1 tablespoon Chia seeds(optional)
  • 1 tablespoon Hemp Hearts(optional)
  • Pecan Halves, for garnish
  • ⅓ cup Cacao Butter, chopped
  • ⅓ cup Coconut Butter
  • ¾ cup Coconut Oil
  • 3½ tablespoons Cocoa or Cacao Powder
  2. Place the pecans on a baking sheet and toast in an oven preheated to 375. Let roast for 8-10 minutes, or until they give off a nutty aroma and develop a golden brown color - watch closely as nuts can burn easily. Remove from oven and let cool completely.
  3. Place cooled nuts, dates, vanilla bean seeds, and salt in a high speed blender or food processor. Process for several minutes, scraping down the sides as needed, until a coarse paste forms. Mixture should easily stick together when pressed. IF adding chia or hemp hearts, pulse them in at this point.
  4. Scoop mounds of mixture about 1½ -2 tablespoons in volume onto a sheet of parchment paper. Roll each mound into a circle then flatten into a disc about ½" thick with the palm of your hand. Repeat with remaining date/pecan mounds until they are all formed into discs.
  6. Place the cacao butter, coconut butter, and coconut oil in a saucepan over medium heat. Stir occasionally, until all butters are completely melted. Remove from heat and whisk in the cocoa powder until a completely smooth and very runny melted chocolate forms.
  7. Line up 18 silicone molds(roughly the same size and shape as a peanut butter cup) on a baking sheet.
  8. Fill each mold ½ way full with the chocolate mixture. Press a date/pecan disc into each mold so that it sinks into the chocolate. Divide the rest of the chocolate mixture between the molds, covering each date/pecan disc completely.
  9. Place in the fridge. After molds have been chilling for 30 minutes, top each with a pecan half. Continue to chill for 2 hours, until the chocolate is completely set.
  10. Remove cups from molds and store in an airtight container in the fridge or freezer. Will keep for several weeks in the fridge and months in the freezer.
  11. Note: According to the U.S. Food and Drug Administration: Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. One serving of pecans (28g) has 18g unsaturated fat and only 2g saturated fat.
Recipe by The Kitchen McCabe at