Servings: 12
INGREDIENTS
- 2 cups/200 grams pecans
- 9 ounces/250 grams milk / dark / white chocolate (you can use plant based chocolate for a vegan option), melted
INSTRUCTIONS
- Preheat the oven to 265 °F (130 °C).
- Place the pecans on a sheet pan lined with parchment paper and roast for 12-15 minutes. Remove from the oven and let them cool off.
- Chop the pecans and combine them with the melted chocolate in a bowl.
- Line a tray with parchment paper. Using a tablespoon, take some of the pecan-chocolate mixture and create "lumps" that are shaped like cookies. Refrigerate them for 30 minutes and serve.