Preheat oven to 350°F (175°C).

Bake pecans on a silicone baking mat or parchment-lined baking sheet for 10–15 minutes, or until fragrant and lightly browned.

Chop the toasted pecans and place them evenly in the bottoms of your molds.

Melt the coconut butter, butter, coconut oil, and allulose syrup together in a small saucepan over medium-low heat, stirring until smooth and well combined.

Transfer the melted mixture to a spouted dish or measuring cup for easy pouring.

Pour the mixture evenly over the pecans.

Freeze for at least 20 minutes, or until firm.

Store in the freezer until ready to enjoy.