Mix almond butter and almond flour together. You can do this in a food processor or with a sturdy spoon and a bowl. If you want a little extra sweetness, add a drizzle of honey. Form this mixture into balls. Set in the freezer for 30-60 minutes to firm up.
Pulse the granola in the bowl of a food processor until the granola is finely chopped. Set aside.
Melt the chocolate. I melt mine in the microwave, stirring in between 30 second bursts in the microwave.
Remove the almond butter balls from the freezer. Roll in the chocolate and then in the granola. Place each ball on a silpat mat, piece of wax paper, or a plate to allow the chocolate to firm up. Store in an airtight container in the refrigerator.