Pecan & Maple Chocolate Bark

PMCB1.jpgWe made it!! The longest feeling month of the year is done and we survived! I hope yours was a good one and any healthy changes you’ve made this year are making a difference. One things for sure, the end of January means I think we’ve all earned a piece of this amazing Pecan & Maple Chocolate Bark! (and yes it tastes as good as it looks!!)

I made a version of this chocolate back in November to put in my clean eating advent calendar but knew I could make it better and I have definitely succeeded with this chocolate bark. This is such an indulgent treat but is completely refined sugar free.

PMCB2.jpgThe maple and caramel make this so sweet but the bitterness of the dark chocolate breaks through it perfectly, mix this with the toastiness of roasted pecans and this chocolate bark is insanely good. I totally hold my hands up – I basically ate this entire batch in 2 days! (and I thoroughly enjoyed each mouthful. Now I’m not encouraging you to do the same (however I would definitely not judge you if you did!) as these are super sweet and super indulgent.

I think this may even be my favourite recipe I’ve ever shared!! So I can’t urge you enough to give it a go!

Happy Chocolate Making!

OLYMPUS DIGITAL CAMERAMaple & Pecan Chocolate Bark

Serves: 10           Time: 30 minutes + 1 hour cooling time          Difficulty: Easy



  • 100g of Pecans
  • 1 Tsp of Coconut Oil
  • 5 Tbsp of Maple Syrup

Chocolate Bark

  • 3 Tbsp of Coconut Oil
  • 3 Tbsp of Cacao Powder (Or Unsweetened Cocoa Powder
  • 2 Tsp of Maple Syrup
  • ½ Tsp of Vanilla Extract
  • 10 Whole Pecans

Caramel Swirl (Optional)

  • 2 Tbsp of Maple Syrup
  • ½ Tbsp of Almond Butter
  • 1 Tsp of Coconut Oil
  • ½ Tsp of Vanilla Extract
  • ½ Tsp of Water


  1. Pre-heat the oven to 180°C and line a baking sheet with baking paper.
  2. Place the pecans in a food processor and pulse until they are small, even chunks (If you don’t have a food processor, place in a food bag and bash with a rolling pin). Spread evenly over the lined baking tray.
  3. Melt the coconut oil and the maple syrup in a pan and pour evenly over the pecans.
  4. Place in the oven and bake for around 10 minutes until bubbling and golden.
  5. In the meantime, place all the chocolate ingredients in a pan over a low heat and melt slowly.
  6. Once the pecans are ready remove from the oven, allow to cool slightly and pour into the chocolate mixture.
  7. Mix until combined and then press the mixture into a line baking tray. Top with the whole pecans. Place to one side to cool.
  8. If making the caramel, place the maple syrup in a pan and bring to a simmer. Allow to simmer (stirring occasionally) for around 5 minutes.
  9. Remove from the heat and stir in the remaining caramel ingredients until combined.
  10. Pour the caramel over the chocolate mixture and leave to cool at room temperature.
  11. Once the caramel has cooled, place in the fridge to fully set.


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