In a skillet over medium heat, toast pecans until they are golden brown. Cool before chopping roughly.

Melt coconut butter, butter and coconut oil in a saucepan over low heat.

Stir in vanilla extract, sea salt, and Swerve and mix well.

Divide the chopped pecans into 12 silicone molds.

Evenly pour melted butter and coconut mixture evenly over the pecans.

Freeze for at least 1 hour or until hardened.

Remove from silicone tray and serve.

Store remaining fat bombs in the freezer.