Ingredients:

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• 1/2 cup almond butter.

• 1/3cup coconut oil (Not the liquid. I use unrefined Cold pressed)

• 1/ 2 cup Swerve sugar (You can use Monk Fruit if you prefer)

• 1 tsp ground cinnamon

• 1/4 tsp Himalayan sea salt

• 1 tsp vanilla extract

• 1 large egg beaten

• 1 1/4 cups unsweetened flaked coconut 

• 1 1/4 cups sliced almonds roughly chopped

• 1/2 cup chopped pecans or chopped walnuts

• 2 tbsp sunflower seeds

• 2 tbsp pumpkin seeds

• 1 tbsp water ( or more as needed)

• 1/2 cup sugar-free chocolate chips. I love Lily's Chocolate chips

 

Directions:

In a medium sauce pan, melt the peanut butter and coconut together. Once melted, add vanilla and then put it aside to cool down a bit. In a big bowl mix the the rest of the ingredients. except for the  egg.Crack the egg on a small bowl and  stir it well. Add the egg to the dry ingredients an mix well. The add the peanut butter and coconut mix. 

Pour in an 8 x 8 pan.

Bake at 325 for 21 to 25 minutes

Once out of the oven, I tend to cut it first and then let it cool down inside the pan. You can place them in the refrigerator for ease. Once cool down, you can separate. You can also melt some more of the chocolate and add it on top if you want more chocolate flavor in the bar. I leave them outside the fridge personally so I can eat them at room temperature.

*Keep in mind that you can change the nuts to your liking as long as you keep the ratios.