Ingredients:

  • Flaked or Sliced Almonds (1 cup)
  • Raw Pecan Halves (1/2 cup)
  • Pumpkin Seeds (Pepitas) (1/2 cup)
  • Unsweetened Shredded Coconut (1/2 cup)
  • Chia Seeds (2 Tbsp)
  • Ground Cinnamon (1 tsp)
  • Unsalted Butter (1/4 cup)
  • Smooth Almond Butter (1/4 cup)
  • Granulated Low-Carb Sweetener (1/2 cup)
  • Vanilla Extract (1 tsp)
  • Fine Sea Salt (1/4 tsp)
  • Sugar-Free Dark Chocolate Chips (2 oz, optional)
  • Coconut Oil (1 tsp, optional, for chocolate drizzle)

Instructions:

  1. Preheat your oven to 325°F (160°C). Line an 8x8 inch baking pan with parchment paper, leaving a generous overhang on two sides for handles.
  2. In a large bowl, combine the flaked almonds, chopped pecans, pumpkin seeds, shredded coconut, chia seeds, and cinnamon. Mix well until everything is evenly distributed.
  3. Prepare the Binder: In a small saucepan over low heat, or in a microwave, melt the unsalted butter (or coconut oil). Once melted, stir in the almond butter, low-carb sweetener, vanilla extract, and sea salt. Stir continuously until the sweetener is fully dissolved and the mixture is smooth and syrupy. Avoid boiling.
  4. Bind the Mixture: Pour the warm binder mixture over the dry ingredients. Use a robust wooden spoon or spatula to mix thoroughly, ensuring every seed and nut flake is coated in the sticky binder.
  5. Press Firmly: Transfer the mixture into the prepared pan. Use the back of a spatula or the bottom of a flat measuring cup, to press the mixture down hard to create a compact, solid mass. The edges must be firmly packed.
  6. Bake: Bake for 18 to 20 minutes, or until the edges are nicely set and just beginning to turn a deep golden brown. The center might still look slightly soft.
  7. Cool Completely: Remove the pan from the oven. Let the bars cool completely in the pan on a wire rack for about 1 hour at room temperature.
  8. Chill: Once cool, use the parchment paper overhang to lift the entire slab out of the pan. Transfer to the refrigerator for a minimum of 2 hours. This chilling time is essential for structural integrity.
  9. Cut: Once thoroughly chilled and firm, use a sharp, heavy knife to cut the slab into 10 uniform bars.
  10. (Optional Drizzle) If using, gently melt the chocolate chips and coconut oil together until smooth. Drizzle over the cut bars and allow the chocolate to set completely (about 15 minutes) before storing.