Melt the cacao paste slowly in a bowl over simmering water (double boiler).
Mix in the chopped pecans, 4 tablespoons of melted coconut butter (reserve the remaining ¼ cup for dipping), honey, vanilla extract and salt, until all ingredients are well combined.
Scoop 1 tablespoonful of dough onto a cookie sheet lined with parchment paper. Using your hands, shape each truffle into 1-inch balls. The batter will be slightly crumbly, so shape each truffle gently and set it on the pan.
Insert a lollipop stick into the center of each truffle and freeze for 20 minutes.
Dip chilled truffles, one at the time, in melted coconut butter, then roll in shredded coconut. Set truffles back on the parchment paper.
Press three chocolate chips into each truffle to create a cute face.
Keep refrigerated as the coconut butter melts at temperatures above 72°F.
* You can make your own coconut butter by placing 2 cups of unsweetened shredded coconut in a food processor and processing until it is creamy and smooth. Alternatively, you can purchase coconut butter in jars. A good brand I can recommend is listed below. To melt the coconut butter, place the jar in a large bowl with hot water.