Preheat oven to 325°. Toast nuts and shredded coconut on baking sheet until golden brown. Be careful not to burn and stir often (5 min?)Pour into a processor and pulse until coarsely ground. Mel coconut oil and almond butter (20 sec in micro)Stir until smooth. Add vanilla, honey, and salt and mix. Fold in nut mixture and almond flour. Fold in cranberries. Press into a 8''x4'' loaf pan. Refrigerate 20 min until firm. Cut into bars.
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