Chocolate Haystacks

Vegan chocolate pecan haystacks.
Rev. 09-Apr-2017

Prep time: 15 minutes
Cook time: 2 minutes
Total time: 17 minutes

Chocolate Haystacks make a great no bake dessert or treat with four simple ingredients and less than 30 minutes. Great treat to make with children.

Author: Robyn Stone | Add a Pinch
Serves: 48



  1. Prepare two sheet pans with parchment paper. Set aside.

  2. Melt chocolate chips according to package instructions. Add chow mein noodles and nuts to the melted chocolate and carefully combine until noodles and nuts are well-coated with the chocolate.

  3. Heap teaspoons full of mixture and drop onto parchment paper and allow to cool. Sprinkle with sea salt, if desired.

  4. You may also into the freezer for 10 minutes to firm more quickly, if desired.

  5. Serve or store in an airtight container.

[April 2017. From]

[For Hanadoki Con 3, I used toasted pecans and left out the salt.]

[May 2019. For a vegan batch I used a mix of "Enjoy Life" dark and semi-sweet chocolate chips, a Hazel Mountain Irish Dark Chocolate bar (67%), and a Green & Black Organic Dark Chocolate bar (70%). The last one had some soy lecithin, but all of them were dairy-free. The first three just had cacao, cocoa butter, and sugar. I put the chow mein noodles into a plastic zip bag and broke them up to be much shorter. I was able to get about 50-55 servings on my two cookie sheets using my purple scoop.]