- 1/2 cup pecan halves
- 9oz of chocolate chips
- 1 tablespoon coconut oil
- 2 tablespoons dehydrated raspberries
- Line a small baking sheet with parchment paper.
- In a microwave-safe bowl, add chocolate chips and coconut oil. Heat in 20-second intervals, stirring in between until melted.
- Pour pecans into the melted chocolate and spread across the lined baking sheet.
- Sprinkle some dehydrated raspberries on top and place in the fridge or freezer for 20-30 minutes until firm.