Heat a skillet over medium heat.

Add the pecans and toast them while constantly stirring. Transfer to a dish when the pecans are darker and smell toasty. They’ll toast even more while cooling.

Roughly chop the pecans. I like to leave them in larger chunks.

In a small saucepan, combine coconut butter, ghee (or butter), and coconut oil and heat over low heat until melted.

Stir in vanilla extract and sea salt, as well as a sweetener and/or grass-fed collagen, if using.

Divide the chopped pecans into a silicon mold of your choice. I filled them into 12 mini cubes (I used these).

Pour the heated butter and coconut mixture over the pecans, dividing it evenly.

Freeze for at least 30 minutes until the fat bombs harden.

If you don’t have a silicon mold, you can pour the mixture in a small container, freeze, then cut into bite-sized squares.Store in the freezer or the refrigerator.