Add cocoa butter, coconut butter, coconut oil, and honey to medum saucepan

Heat over low heat 5 - 8 minutes until everything is melted and mixture begins to thicken and just slightly bubble around the edges (do not bring all the way to a boil), stir frequently

Remove from heat

Whisk in vanilla

Place empty candy molds on baking sheet(s)

Carefully pour into silicone candy molds

Place sheets with molds in freezer and freeze at least two hours. Make sure candy is solid before removing from molds (it may be a little soft, but should not be liquidy)

Store in air-tight containers in freeer