Okay, it’s October and I’ve officially transitioned into pumpkin spice mode, but within reason. I figured I had to create some sort of sweet bite utilizing pumpkin spice since it’s kinda expected this time of year. And, really, I don’t mind being a taste-tester since I don’t make stuff like this very often. I especially love licking the spoon, but sometimes let my husband in on the experience too.
Meanwhile, these clusters are a lovely balance of nuttiness, crunch, spice, salt, and sweet. The pumpkin pie spice becomes more prominent overnight, making these even better the next day. These are super simple to make too, but I do warn you to be careful when melting the chocolate. Moisture, even one drop, will make your chocolate seize and though it is potentially fixable, it’s a pain in the butt and not fun. I speak from experience — this happened the first time I tested this recipe. I was able to fix the chocolate after a Google search, but it took a long time and a lot of fuss. I’ve had it happen another time a long time ago too, but had to totally pitch the chocolate. So sad. Don’t let it happen to you!
Cheers and enjoy!
- 3/4 cup raw pecans, roughly chopped
- 1 cup large flaked unsweetened coconut
- 3/4 cup raw pumpkin seeds/pepitas
- 6 oz unsweetened baking chocolate (I used this brand)
- 3 Tbsp coconut sugar, or more if you want sweeter chocolate
- 1.5 tsp pumpkin pie spice
- Pinch of sea salt
- Maldon sea salt, to garnish (find HERE)
- Preheat oven to 350 degrees F. Place raw pecans, pumpkin seeds, and coconut on a large baking sheet. Mix together and toast in the preheated oven for 5 minutes. Give a stir and if needed, toast for another 1-2 minutes. Remove from oven and set aside.
- Melt chocolate in a double boiler over medium-low heat. Be careful not to get any moisture in the chocolate or it will seize! Once melted, stir in the coconut sugar, pinch of sea salt, and pumpkin spice. Whisk until dissolved.
- Remove chocolate from heat and stir the nut mixture into the chocolate. Line a large baking sheet with parchment paper and drop chocolate clusters in 1-2 Tbsp portions. Finally, garnish with Maldon sea salt.
- Leave on counter to set or place in the fridge to speed things up a bit.
Yields: 18-20 clusters, give or take (depending on size)