Instructions

1. Preheat oven to 350 degrees
2. Arrange raw pecans on a baking sheet and toast for 6-7 minutes, until golden and fragrant
3. In a small food processor or mini chopper, add the medjool dates, almond butter, and cinnamon. Process until well incorporated and the mixture looks like a sticky/crumbly paste
4. Once the pecans have toasted, arrange then in groups of four on a parchment-lined plate
5. Scoop out 1 heaping teaspoon of the date mixture. Gently roll into a ball then flatten just slightly. Gently press the mixture on top of each nut cluster
6. Place the chocolate into a microwave-safe bowl (breaking up the chocolate if using a bar) and microwave for 12-second intervals for about 90 seconds, stirring in between the intervals to ensure the chocolate does not burn. This could take slightly less time, or slightly more depending on your microwave
7. Once the chocolate has melted, let sit at room temperature for a few minutes. You want to make sure the consistency isn’t extremely thin and drizzly but more thick yet still pourable
8. Spoon out 1 tablespoon of the melted chocolate and gently cover each cluster, using the back of the spoon if needed to evenly distribute the chocolate over caramel center
9. Chill in the refrigerator for 10-15 minutes until the chocolate has set
10. Serve immediately or store in the refrigerator until ready to serve