1 cupfinely chopped almonds, pecans or walnuts 1 cupsemisweet or milk choc chips 1/2 cupalmond butter OR Peanut butter 1/3 cuphoney or agave 1/2 teaspoonground cinnamon 1 cupshredded 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, and honey over low heat in a medium saucepan 2 to 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 by tablespoon or teaspoonfuls onto parchment-lined baking sheets. Refrigerate at least 30 minutes or until they harden. Store in an airtight container in the refrigerator.