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In a food processor, combine the pecans, coconut, and pumpkin seeds. Pulse a few times until everything is coarsely chopped without too many bigger pieces.
In a medium saucepan over medium heat, combine the butter, sweetener, almond milk, and cocoa powder. Stir until the butter has melted and the ingredients are combined.
Let the mixture come to a boil and cook for 30 seconds.
Remove from heat and let stand a few minutes, then add the peanut butter and vanilla and stir until smooth.
Stir in the chopped nut/seed mixture until well coated.
Spoon into 10 mounds on a waxed paper lined cookie sheet and gently pat into circles about half an inch thick.
Chill 10 to 20 minutes to firm up.