To make roasted pecan butter:

Preheat oven to 350F. Line two baking trays with parchment paper.

Roast 1/4 cup of the pecans in a single layer on a baking sheet. Bake for 7 to 10 minutes, until the pecans are fragrant and a shade darker in color. Allow to cool. Place roasted pecans in a food processor; blend for 1 to 2 minutes until creamy.

To make retro grahams’ filling:

Add the coconut butter or unsalted butter, honey, cinnamon, ginger, and vanilla to the roasted pecan butter and process until smooth. Spread the pecan butter mixture on graham crackers. Cover with pecans, shredded coconut, and chocolate chips.

Bake for 5 to 7 minutes, until the pecan butter and chocolate chips almost melt.