In a medium saucepan combine almond butter and coconut oil. Heat over low, stirring often until smooth and melted together.
In a large bowl stir together oatmeal, almonds, cocoa and salt.
Pour melted almond butter over oatmeal and stir to combine. Add sweetened condensed milk and stir until fully incorporated.
Spread out evenly onto a large baking sheet.
Bake for 25 minutes. Sprinkle on chopped chocolate and/or chopped chocolate covered almonds and stir. Return to oven for 25-30 minutes.
Remove from oven and allow to cool completely at room temperature before breaking apart into clusters. (granola will firm up as it cools)
Store granola in an airtight container at room temperature or freeze for up to a month.
I like to use a combination of chopped whole almonds and sliced almonds along with chopped chocolate covered almonds and chopped semi-sweet chocolate. Feel free to use whatever kind of almonds and chocolate you like, they're all delicious.
Prepare a 9"x9" pan by spraying with non stick spray and lining with parchment, allowing the parchment to overhang on two sides only. Giving you something to grab and lift entire unit from pan when set.
Using a large pot, melt marshmallows and butter over medium heat until almost melted. Add 1/2 cup almond butter and almond extract. Stir until smooth, removing from heat when the last of the marshmallows have melted.
Stir in rice krispies and 1 cup toasted almonds. Spread evenly into prepared pan using lightly oiled hands to press out uniformly.
Melt chocolate chips and 1/4 cup almond butter together, stirring until smooth and chocolate is melted. I used the microwave at medium power and 30 second intervals, however a double boiler works well too.
Pour over krispie squares and spread out evenly. Sprinkle evenly with remaining 1/2 cup toasted almonds. Allow to cool to room temperature prior to cutting. Cut along the edge of the pan to release the two sides that do not have the parchment overhang. Grab the parchment ends and lift entire unit out of the pan onto cutting board. Cut 4x5 into 20 bars.
Toast almonds by spreading in a single layer on a sheet pan and baking in a preheated 350℉ oven for 8-10 minutes, turning once.
Preheat oven to 350℉. In a small bowl whisk together flour, baking soda and salt. Set aside.
Beat together sugars and butter until soft and combined. Add almond butter and continue to beat for one minute. Add eggs, one at a time, beating well after each. Beat in almond extract. Mix in flour until just starting to come together, add oats and almonds. Mix until fully combined.
Roll a generous tablespoon of dough (20 grams) into a ball and drop onto a parchment lined baking sheet, spacing 2" apart. Flatten dough ball slightly with the palm of your hand. Bake in the centre of preheated oven for 10 minutes. Remove from oven and allow to cool for a few minutes before moving to a cooling rack to cool completely.
Melt semi sweet chocolate in a small sauce pan over low heat or in the microwave by 20 second intervals. Drizzle chocolate over cookies.
Preheat oven to 350℉. Line 12 muffin cups with large paper liners. In a small bowl whisk together flour, poppy seeds, baking powder, pumpkin pie spice, baking soda, salt and allspice. Set aside.
In a large bowl stir together brown sugar, almond butter and melted butter until smooth. Add eggs one at time, whisking after each. Whisk in buttermilk and vanilla. Stir in grated pumpkin. Add dry ingredients all at once stirring until just combined. Do not over mix. Stir in nuts. Scoop batter evenly into prepared muffins cups (each will take a heaping 1/3 cup of batter). Top each muffin with a generous sprinkle of almond topping. Bake in preheated oven for 20-22 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to rest in pan for 10 minutes prior to removing muffins to a cooling rack.
Toss together almonds, melted butter and honey until almonds are coated evenly. Set aside.