In a food processor, blend the dates until a sticky ball forms.
Remove the top, and add the pecan butter, collagen peptides, cinnamon, and cacao powder
Blend well until ingredients are incorporated, but some consistency remains.
Slowly pour in the melted coconut oil, until everything is fully incorporated.
Transfer contents to a parchment lined loaf pan or an 8x4 dish, and use a spatula to ensure the fudge is spread evenly.
Next, add chopped pecans.
Freeze for at least 30 minutes before slicing into 8 - 12 squares.