Preheat the oven to 300 degrees.

Place the almond pulp on a non-stick cookie sheet and into the oven for 15-20 minutes to dry out.

Increase the oven temperature to 325 degrees.

Mix the cooled pulp with the pistachios, seeds, coconut, salt, and cinnamon.

In a separate bowl, mix the melted coconut oil with the honey and vanilla.

Mix everything together (the ingredients should be slightly wet...not dripping and not too dry)

Pour everything back onto the cookie sheet and place into the oven.

Let bake for 15 minutes.

Remove and stir.

Replace the pan and bake for 15-20 more minutes until lightly browned, stirring every 5 minutes.

Remove and allow to cool (it will crisp up more while cooling).

Stir in the dried fruit and enjoy!