1 c. chopped almonds (can be raw or can be roasted; I prefer roasted and lightly salted with sea salt)
1 3/4 c. rolled oats
1 c. unsweetened dry coconut
1/2 teaspoon cinnamon
1/2 teaspoon salt
Chop the almonds to fill one cup. Add all dry ingredients to a large bowl.
Add these ingredients to a microwavable container:
1 1/8 c. almond butter
1/2 c. honey
1 1/2 teaspoon vanilla extract
Heat wet ingredients in microwave for 30 seconds to a minute. (The goal is to warm the ingredients enough to stir them together.)
Pour wet ingredients into bowl with dry ingredients. Mix using a sturdy spatula or wooden spoon. (This is the least fun part of the process.) Once everything is blended, get a 9 x 9 inch square glass baking dish. Cover it with two pieces of parchment paper, overlapping each other like a cross. Plop the ingredients into the dish and press as evenly as you can using the spatula. Then take a glass and press the mixture into the pan. Cover with plastic wrap and chill in refrigerator for two hours. Cut into 16 squares and put into airtight container. Keep refrigerated.