Organic Seed Oil-Free Dark Chocolate Covered Pecans
The original product contains inflammatory seed oils (peanut oil, cottonseed oil, soybean oil, sunflower oil) that we completely eliminate, replacing them with coconut oil. We also substitute soy lecithin with sunflower lecithin and create clean chocolate coating using organic dark chocolate instead of processed milk chocolate with artificial ingredients.
Based on: Chocolate Covered Pecans
· Makes approximately 40 servings
· Serving: 1 oz (about 6-8 coated pecan halves)
Why This Recipe is Seed Oil Free
Commercial Chocolate Covered Pecans often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic Raw Pecan Halves
680g (1.5 lbs or about 6 cups) · Braga Organic Farms 2 Lb Organic Raw Pecans
The star ingredient providing healthy fats, protein, and rich nutty flavor base
5ml (1 teaspoon) · Simply Organic Pure Vanilla Extract
Enhances chocolate flavor complexity and replaces artificial 'natural flavors'
Instructions
Step 1. Prepare your workspace by lining two large baking sheets with parchment paper. Place pecans (680g) in a single layer on one sheet and set aside. This ensures even coating and prevents sticking during the drying process.
Step 2. Create the chocolate coating by combining dark chocolate chips (450g), coconut oil (30g), and coconut sugar (60g) in a double boiler or large microwave-safe bowl. If using double boiler, melt over simmering (not boiling) water, stirring constantly for 3-5 minutes until completely smooth. If microwaving, heat in 30-second intervals, stirring between each, for total of 90-120 seconds. The mixture should reach 110-115°F for optimal coating consistency.
Step 3. Once chocolate is melted and smooth, remove from heat and immediately whisk in sunflower lecithin (3g) and vanilla extract (5ml). Whisk vigorously for 30-45 seconds to ensure lecithin is completely incorporated - this prevents grittiness and creates professional-smooth coating. The mixture should be glossy and flow easily off the spoon.
Step 4. Working quickly while chocolate is still warm, add pecan halves to chocolate mixture in two batches (340g each). Using a large spoon or spatula, fold gently but thoroughly for 60-90 seconds until every pecan is completely coated. The warm chocolate should coat easily but not be so hot it makes pecans oily.
Step 5. Transfer coated pecans to the second parchment-lined baking sheet using a slotted spoon, allowing excess chocolate to drip back into bowl. Space pecans slightly apart (they'll touch, but shouldn't be stacked). Work systematically across the sheet to ensure even distribution.
Step 6. Allow pecans to cool and set at room temperature for 45-60 minutes, or refrigerate for 20-25 minutes for faster setting. Chocolate should be firm to touch and not transfer to fingers when handled. Once set, gently separate any pecans that stuck together during cooling.
Step 7. Store in airtight container at room temperature for up to 2 weeks, or refrigerate for up to 1 month. For longest shelf life, store in refrigerator with pieces separated by parchment paper. Bring to room temperature for 10 minutes before serving for best texture and flavor. Serving suggestion: Use 1 oz portions (about 6-8 pieces) as the standard serving size.
Storage
Store in airtight container at room temperature for 2 weeks or refrigerated for 1 month. Avoid temperature fluctuations which can cause chocolate bloom. Freeze for up to 3 months.
Cost Comparison
Cost per serving (homemade)$0.46
Cost per serving (store-bought)$0.75
Savings39%
Initial ingredient investment is high ($155) but creates multiple batches. After first batch, cost drops significantly as you use existing ingredients. Bulk purchasing maximizes savings over time.