Preheat oven to 325. Spread pecans on a baking sheet and bake until lightly toasted, about 6-8 minutes. Check often so that they don't burn! Remove from the oven and pour pecans into a food processor or high speed blender. Process until drippy, which should be just 2-3 minutes, scraping down the sides of the bowl as necessary.
In the meantime, melt chocolate chips and coconut oil together in the microwave in 30-second increments, stirring in between. Once melted, pour into the food processor with the pecan butter. Add 1/2 tsp of salt. Process until combined and drippy, adding more salt as necessary to suit your tastes.
I prefer this pecan butter the next day, once it is cool and the flavors have had time to combine. Spread on toast, a banana, or pita chips. Enjoy!