In a food processor, add cashews and pulse until the pieces are broken up. A couple pulses should do, you don’t want to over mix and end up with cashew butter. Follow this step to also chop up the cranberries so they are evenly distributed through the bites.

In a large mixing bowl, add the almond butter, minced cashews, chopped cranberries and 1 tbsp honey. Mix thoroughly, and add to a greased none stick loaf pan. Spread mixture into a flat layer.

Optional: Add crushed cashews, almonds and cranberries to the top before letting cool in the fridge.

Let cool in the refrigerator for 20 mins before shaping or cutting.

Once cooled, remove from fridge and cut into 10 individual pieces.

Keep refrigerated until ready to eat. If taking for lunch or a trip keep in a well-insulated container in a cool place. Will keep for 1-2 weeks in the refrigerator.