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In a small pot, heat almond butter, oil and honey over medium-low heat until melted and well combined, 2 to 3 minutes.
Pour over cereal in a large bowl and toss to coat.
In a medium bowl, stir together almond flour, sugar and cocoa, and then scatter over cereal and toss to coat.
Spread mixture out on a rimmed baking sheet, shaking off any excess coating.
Set aside to let dry in a cool place for 1 hour.
In a large bowl, gently toss together coated cereal, pretzels and trail mix.
Store in an airtight container for up to 5 days.