Add coconut (or almond) milk, coconut oil, and cacao powder to a medium-sized saucepan and bring to a low boil until the ingredients are melted and combined well.
Add vanilla extract and pinch of salt & set the saucepan aside to cool to room temperature.
Add shredded coconut, ground-pecan, almonds, honey, and almond butter.
Stir + combine until all ingredients are fully incorporated.
Form the batter into small golf ball size (about 1 tbsp) & dip into coconut flakes (or sprinkle).
Enjoy right away or refrigerate in an airtight container for up to a week.