2 cups almonds ½ cup shelled pistachios ½ cup unsweetened coconut flakes ¼ cup hazelnuts 2 tablespoons hazelnut butter ¼ cup melted coconut oil 2 tablespoons honey 1/3 cup chopped dried cranberries Preheat the oven to 325 degrees F. Place the almonds, pistachios, hazelnuts and flaked coconut into a food processor and process just enough to break the nuts into smaller pieces. Combine all ingredients together in a bowl and stir well. Pour the mixture into a lined 8 x 8 inch baking pan. Bake for approximately 25 minutes or until golden brown.