Line a 9×13 cookie sheet with parchment paper.
Heat 2 tsp coconut oil in a cast iron pan on medium heat.
Then add almonds and pecans.
Reduce heat to med-low and toast for 2-3 minutes, stirring to prevent burning.
Remove from heat and add a dash of sea salt.
Melt coconut butter with coconut oil in a double boiler or in a large bowl over top of a saucepan filled with water.
Add extracts, roasted pecans and almonds.
Pour mixture onto cookie sheet and spread into a thin layer.
Press the coconut onto the top.
Place the cookie sheet in the fridge for 15 minutes or so.
Remove and slice into squares.