Heat your oven to 350F and line a baking sheet with parchment paper.

Combine the pecans with the agave nectar and sprinkle with the sea salt. Pour this onto the prepared baking sheet and bake for 8 minutes. Remove from the oven to cool. Set aside until completely cooled.

In the meantime chop the Jalapeño Havarti cheese into cubes. Add that and the vegan cream cheese, garlic powder, and salt to a food processor and pulse for a few seconds. Push the ingredients down and pulse again until combined and mostly smooth. You can have bits of the harvarti cheese here and there, but not big chunks. Set aside.

In a skillet add the chopped jalapeño and spray with a bit of vegetable spray. Cook over medium heat until the jalapeños are tender, about 5 minutes.

Add ¼ cup of the candied pecans and the cooked jalapeño to the cream cheese mixture and pulse again for a few seconds. We want to leave bits and pieces of jalapeño throughout the cheese ball.

Form into a ball and cover with plastic wrap and refrigerate for about twenty minutes.

In the meantime, chop the remaining candied pecans.

When the cheese ball has firmed up, roll it around in the chopped candied pecans until mostly covered. Place on a plate and serve immediately or refrigerate until it's time to share with everyone!