Place the nuts and seeds into a food processor and pulse 2 or 3 times and set aside.

Remove the cherry pit and cut them in half. Set aside.

Set out 20 mini baking cups.

Place the chocolate chips and coconut oil in a microwave safe container and microwave for one minute, or until smooth and melted.

Gently pour approx 1/2 teaspooon of chocolate in the bottom of the baking cup.

Place 1 half cherry on the melted chocolate.

Add the nut mixture to fill the cup (approx 1 teaspoon).

Drizzle melted chocolate on top (this will bind it all).

Place the cups into the fridge to set.

These will keep for 5 days in the fridge or up to 4 months in the freezer.