Name: Paleo Pecan Candy Clusters
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 to 8 candies
Ingredients: 6 ounces unsweetened cacao bar, chopped; 2 tablespoons pure maple syrup; 1/2 teaspoon pure vanilla extract; 1 cup pecan halves, toasted and cooled; 1/2 cup Vegan Caramel, recipe follows; 1/2 cup packed pitted dates; 2 tablespoons pure maple syrup; 2 tablespoons coconut oil, melted; 2 tablespoons almond butter; 1 teaspoon pure vanilla extract; Large pinch of salt

Directions

Add 2 inches of water to a medium saucepan and bring to a gentle simmer. Place the cacao in a medium heatproof bowl and set it over the saucepan (do not let the bowl touch the water). Stir occasionally until the cacao is melted and smooth. Remove the bowl from the saucepan. Stir in the maple syrup and vanilla. Set aside.
Meanwhile, on a silicone baking mat or parchment, create little mounds of pecans (3 or 4 per candy is perfect). Top each mound with a tablespoon or so of the vegan caramel. Pour the melted cacao over each mound, letting the pecans stick out a bit. Let the candies set at room temperature until the chocolate is fully hardened, at least 30 minutes. Serve or refrigerate for up to 2 weeks.