Dark Chocolate Pecan Bark With Sea Salt


This is neither Paleo nor Whole30, but it has zero crappy ingredients, it’s delicious, and it’s easy to keep the ingredients in your pantry, just in case you need a treat for last-minute guests or a hostess gift.

Bonus: There are only three ingredients, and the recipe is so simple, you can make it when you’re drunk on the milk of human kindness and giddy from singing “I Like Life” like our old friend Ebeneezer.

If you want to get fancy, you might swap out the plain pecans for Gingerbread-Spiced Pecans or these Spiced Nuts—or add a little cayenne pepper to the coarse salt on top, if you want to spice up the whole shebang.

Dark Chocolate Pecan Bark With Sea Salt

Makes enough to share | Prep 5 minutes | Chill 20 minutes

  • 8 ounces good-quality dark chocolate—at least 75%

  • a few handfuls of pecan halves

  • coarse sea salt, for sprinkling


Toast the pecans. Place the nuts in a nonstick skillet over medium heat and toast 5-7 minutes until they smell toasty. DO NOT BURN THE PECANS!


Melt the chocolate. You have two options: microwave and stovetop.

Microwave: Place in a glass bowl and nuke it 30 seconds at a time, stirring it after each zap. It takes about 90 seconds for it to melt completely.

Stove: Place the chocolate in a glass bowl over a pot of simmering water and stir until it’s melted.


Add the nuts. Add the pecans to the bowl and fold gently with a rubber spatula until they’re coated in the chocolate. The pecan-to-chocolate ratio is up to you—just be sure that each pecan is completely surrounded by chocolate. Leftover toasted pecans are not a hardship, amirite?!


Chill, baby. Place a piece of parchment paper on a baking sheet, spread the chocolate-nut lava in a single layer, and let it cool for about 1 minute, then sprinkle with coarse sea salt and cool it in the fridge (or outside on the porch, if you’re somewhere chilly). When it’s solid, break it into chunks and share with friends.

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