Preheat the oven to 180°C, and grease a baking tray with coconut oil or line with baking paper.
In a food processor add the ground almonds, cashew butter, honey, shredded coconut, lemon zest, lemon juice, baking soda and a pinch of salt. Process until a dough like texture is achieved. Using your hands (Dip them in water a little to prevent from sticking) form small balls and place them on to the baking paper, a couple of centimetres apart as they expand a little.
Using a fork (you can also dip this in water to prevent from sticking) press down on each ball to flatten in half. Place a single pecan on top of each cookie.
Place in to the oven and bake for 6-8 minutes or until nice and golden on the outside.
Enjoy with a lovely cup of Roibosh tea or a nice cold glass of almond milk