Satisfy your sweet tooth and treat guests to a delicious dessert perfect for the holidays: Chocolate Caramel Pecan Pie Bites. These individual little treats use coconut sugar, coconut milk, and chopped pecans!
The most delicious caramel pecan pie bites recipe
When Thanksgiving and the holidays roll around, there’s one dessert that always comes to mind as the classic must-have: pecan pie. Between the textures, flavors, and glazed pecan layer, it’s a hit no matter the crowd.
But this year, let’s shake things up! Rather than sticking with the same old, try these chocolate caramel pecan pie bites. These individual bite-sized pieces taste like classic pecan pie with an added touch of caramel deliciousness. They’re the perfect addition to a buffet-style dessert setup, and they make a great sweet tooth-satisfying bite to enjoy while watching a game!
Ingredients in chocolate caramel pecan pie bites
You’ll need only six ingredients to bring these pecan pie bites to life. Start with some coconut milk, and then grab your coconut sugar, salt, pecans, and chocolate!
- Coconut milk: First up, we’ll use 1 13.5 oz can of coconut milk. This ingredient contributes flavor while also helping us achieve the proper “dough” consistency.
- Coconut sugar: We’ll add sweet flavor with 1 cup of coconut sugar.
- Salt: Next up, add 1/4 tsp of salt to give the bites a delicious taste.
- Pecans: You can’t have pecan pie bites without pecans, which makes 1.5 cups necessary. Chop them up before adding to the mix.
- Chocolate chips: As for the chocolate portion, you can use either 1 cup of chocolate chips or a chocolate bar.
- Sea salt: Last but not least, flakey sea salt makes the perfect finishing touch!
Tools needed to make this recipe
When it comes to kitchen tools, this recipe only requires four (plus measuring cups). You’ll need a baking sheet, parchment paper, saucepan, stirring utensil, and 1/4 tsp, 1/2 cup, and 1 cup sized measuring cups.
How to make this caramel pecan pie recipe
You can expect this recipe to take about 10 minutes of hands-on prep time in addition to 30-40 minutes of hands-off simmering.
To begin, add the coconut milk, coconut sugar, and salt to a saucepan and bring to a boil. These ingredients will become the caramel!
Reduce the heat to medium-low and let the mix simmer/bubble for 30-40 minutes. It should never be a rapid boil, but it should always have bubbles. Stir occasionally to prevent burning.
Once the mixture starts to get smooth and thick, turn off the burner and pour the caramel into a glass jar to cool.
Let the caramel cool on the counter for one hour, and then add it to a bowl with the chopped pecans. Mix well.
Place the bites in the freezer for 2 hours.
After 2 hours, melt the chocolate in the microwave and add about 1 tbsp to each pecan caramel. Top with flaky sea salt and freeze for another 30 minutes before serving.
How salted caramel pecan pie bites are healthier
When it comes to this chocolate caramel pecan pie recipe, I made a few healthier ingredient swaps.
First, I used coconut milk in place of dairy milk! This is a super simple swap to make and it tastes great when paired with the sugar. Don’t worry, it doesn’t taste too coconut-y!
Wondering how you can switch things up? You have options!
- Coconut sugar: Feel free to swap in regular sugar for coconut. Use a 1:1 ratio.
- Pecans: If you want to switch up the nuts, peanuts or walnuts will work well!
- Chocolate: Finally, chooclate can be switched with white chocolate or peanut butter chips.
Leftover bites can be kept in the refrigerator or freezer. If you’d like to enjoy them down the road, they’ll store well in the freezer for up to 3 months!
If you liked this recipe, you’ll want to try these!
Enjoy some more holiday classics with these delicious recipe ideas.
- Turkey Shepherd’s Pie
- Oven Roasted Honey Carrots
- Healthier Sweet Potato Casserole
- Mashed Cauliflower Potatoes
Recipe by Erin Morrissey and Photography by Moriah Sawtelle
- Bring coconut milk, coconut sugar, and salt to a boil in a saucepan.
- Reduce heat to medium-low and let simmer/bubble for 30-40 minutes. It should never be a rapid boil, but should always have bubbles. Stir occasionally to prevent burning.
- Once it starts to get smooth and thick, turn off burner and pour caramel into glass jar to cool.
- Let cool on counter for 1 hour, then add to a bowl with chopped pecans and mix well.
- Using a small cookie scoop or spoon, add about 2 tablespoons of pecan caramel mixture to parchment lined baking sheet. Stack mixture up so it isn’t so flat.
- Place in freezer for 2 hours.
- After 2 hours, melt chocolate in microwave and add about 1 tbsp to each pecan caramel. Top with flaky sea salt and freeze for another 30 minutes before serving.
- Store in fridge or freezer!
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