1Line a 9 x 13 cookie sheet with parchment paper and set aside
2Heat 2 teaspoon coconut oil in a cast iron pan on medium heat. Add almond and pecans. Reduce heat to medium low and toast for 2 - 3 minutes rotating frequently (about every 20 seconds) to prevent from burning. Remove from heat and sprinkle with Himalayan salt. Set aside.
3Melt the coconut butter with coconut oil in a double boiler or in a large metal bowl over top of a saucepan filled with water to touch the bottom of the bowl. Mix in almond and vanilla extracts. Add almonds and pecans to melted coconut and mix thoroughly. Spread mixture onto a cookie sheet lined with parchment paper. Sprinkle the shredded coconut onto the top.
4Place the cookie sheet in the fridge or freezer for 15 minutes or so. Remove and break into random pieces.
5I like to store it in the freezer.