Toast pecans in a dry skillet over medium heat for 5-9 minutes, stirring occasionally, until golden and fragrant (watch them so they don't burn!) Set aside to cool.
In a mixing bowl, whisk together caramel ingredients (gently warm your coconut oil if it's too hard). Taste and adjust for sweetness.
Add in pecans and stir to coat.
Spread caramel pecans in a single layer onto a large plate or small rimmed baking sheet lined with parchment paper (not spread out too far)
Drizzle with melted chocolate. Sprinkle with coarse salt, if desired.
Freeze until set (30-60 minutes) then break into chunks. ENJOY! :)
Disclosure: As an Amazon Associate and affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). What I used:Vanilla Monkfruit Drops Click here (Use code PRETTYPIES at checkout for 20% off your entire purchase)Natural Cashew Butter (no sugar added) from TargetCoconut oil: https://amzn.to/2H5V0o2Pink Salt: https://amzn.to/2qDduFkMexican Vanilla: https://amzn.to/2vinWYhPecans from ALDIMacros for 1 piece, based on 16 pieces: calories134 Fat 13 g Carbohydrate3 g Fiber1 g Net Carbs 2 g Protein2 gTo store: Must be kept refrigerated or frozen, since they melt at room temp. Should stay fresh for at least 1 week refrigerated or 2 months frozen, if kept in an airtight container.