- 1 cup finely chopped almonds, pecans or walnuts
- 1 1/2 cups semisweet or dark chocolate chips: cacao chips
- 1/2 cup almond butter (I used self-grind)
- 1/3 cup olive oil
- 1/3 cup honey
- 2 teaspoons ground cinnamon
- 1 cup shredded unsweetened coconut flakes


1. Line a cookie sheet with parchment paper

2. Process nuts in a food processor until very finely chopped (almost ground). Set aside

3. Combine chocolate, almond butter, olive oil and honey over low heat in a medium saucepan for 2-3 minutes or until it has a smooth consistency and chocolate is melted. Remove from heat and stir in cinnamon, coconut and nuts.

4. Drop a tablespoon full of the mixture onto parchment-lined baking sheets. Refrigerate at least 30 minutes or until they harden. Store in an airtight container in the refrigerator.


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