Use mini food processor to chop pecans and pumpkin seeds, separately. You can also chop by hand.

Combine butter, almond butter, oats, half of the coconut, half of the chia seeds, half of the pecans, pumpkin seeds, sweetener, cinnamon, vanilla extract, almond extract and salt. Stir well. Place in the fridge for a couple of hours or the freezer for no more than thirty minutes so the mixture can be firmed up.

For the topping combine the other half of the coconut, chia seeds, and pecans in a separate bowl.

Roll small balls between palms, whatever size you like. Bigger than a marble, smaller than a golf ball. Then roll the balls in the topping mixture. Cover containers tightly, will keep in refrigerator for up to two weeks.