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Mocha-Pecan Clusters on a Charcuterie Board

moka coffee pot
Mocha-Pecan Clusters combine toasted pecans, dark chocolate, and espresso for a rich, nutty treat that pairs perfectly with charcuterie board staples.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 15 servings
Calories 120 kcal

Ingredients
  

  • 1 cup pecans roughly chopped
  • 1 cup dark chocolate melted
  • 1 tbsp espresso powder
  • ½ tsp sea salt
  • 1 tsp vanilla extract

Instructions
 

  • Line a baking sheet with parchment paper.
  • Toast pecans in a dry pan over medium heat for 3–4 minutes, stirring occasionally.
  • Melt dark chocolate using a microwave or double boiler until smooth.
  • Stir in espresso powder, vanilla extract, and a pinch of sea salt.
  • Mix in the toasted pecans until fully coated.
  • Drop spoonfuls of the mixture onto the parchment-lined baking sheet.
  • Let them set at room temperature or refrigerate for 10 minutes.
  • Serve as part of a charcuterie board or eat them straight up.

Notes

Nutritional Values (Per Serving)

  • Calories: 120
  • Total Fat: 9g
  • Saturated Fat: 4g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 2g

Vitamins and Minerals:

  • Iron: 6%
  • Magnesium: 8%
  • Potassium: 5%
  • Copper: 10%
  • Vitamin E: 4%

Additional Notes/Tips to Enhance the Flavor

  • Use smoked sea salt for an extra layer of flavor.
  • Swap dark chocolate for milk chocolate if you like it sweeter (no judgment—well, maybe a little).
  • Pair with aged cheese to contrast the richness.
  • Store in an airtight container for up to a week—if they last that long.