Line a mini muffin pan with paper liners or use a silicon mold.
Melt the ghee, or butter first in a small saucepan over low heat. Then add the coconut oil, and coconut butter and stir until melted.
After the stove is off add the cinnamon, vanilla, sea salt, and stevia.
Pour the mixture into a pourable glass 2-cup measure or something else you have that is easy to pour out of.
Pour the mixture into each of the liners or molds. Alternatively you can pour it into the bottom of a flat container and cut it into squares once it is set.
Place in the fridge for 1 hour to harden or the freezer for 20 minutes.
Enjoy right away or store in an airtight container for 3 weeks.