Method

• Heat a pan over medium heat.
• Add the pecans and toast them while constantly stirring. Transfer to a dish when the pecans are darker and smell toasty.
• Roughly chop the pecans.
• In a small saucepan, combine coconut butter, butter, and coconut oil and heat over low heat until melted.
• Stir in vanilla extract and sea salt, as well as a sweetener.
• Divide the chopped pecans into 12 mini piles.
• Pour the heated butter and coconut mixture over the pecans, dividing it evenly.
• Freeze for at least 30 minutes until the fat bombs harden.
• Store in the freezer or the refrigerator.