200gdark chocolate(7 ounces) I used a mixture of 50% and 70% cocoa content but you can use whatever you like - milk would be delicious too
Preheat oven to 150°C (300°F). Spread the pecans out on a baking sheet and place in the oven for 5-7 minutes until lightly fragrant.
Leave to cool for a couple of minutes and then place into a food processor along with the salt. Process until the nuts have turned into a smooth butter. I find that pecans turn into butter much quicker than other nuts, around 5 minutes.
Add the maple syrup and coconut oil and process again until well combined. The water content of the maple syrup will cause the nut butter to seize up and thicken a little but that works out pretty well for this recipe.
Melt the chocolate in a heatproof bowl set over a pan of boiling water (or in the microwave if you prefer). Line a 12-hole mini muffin tray with silicone or paper cases. Pour about a teaspoon of chocolate into the bottom of every hole. Scoop a heaped teaspoon of maple pecan butter into the centre of each one and very gently press down. Top up with another teaspoon or two of melted chocolate so that the pecan butter is completely sealed in. Swirl the tops of the chocolate with the back of a teaspoon. Decorate with flaky sea salt or chopped pecans and place in the freezer for 5 minutes to set.
To make these vegan, just make sure you use vegan chocolate.