Yield: 24 bars
Serving size: 1 bar

Ingredients

• 1 cup unsweetened flaked or shredded coconut
• 1 cup raw pumpkin seeds
• ½ cup raw sunflower seeds
• ¼ cup sesame seeds
• 2 Tbsp hemp seeds (can also use flaxseeds) 
• 2 Tbsp unsweetened cacao nibs 
• ⅛ tsp sea or mountain salt
• ½ cup Quick Keto Corn Syrup
• 1 Tbsp vanilla extract (or natural flavored extract of choice)
• 2½ Tbsp coconut oil

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Line a 9″ x 13″ baking dish with parchment paper.
3. In a large bowl, combine all dry ingredients: coconut, seeds, cacao nibs, and salt. Set bowl aside.
4. Prepare Quick Keto Corn Syrup recipe and add (while still warm!) to coconut/seed mixture, along with coconut oil and vanilla extract. 
5. Stir well to combine and coat all dry ingredients. 
6. Pour mixture into lined baking dish and, using the back of a large spoon, spread out the mixture evenly into corners and edges and press down firmly until reaching a compacted, smooth surface at a uniform depth.
7. Bake for 25 to 30 minutes or until a light golden brown color.
8. Allow to cool completely before slicing into bars (can place tray in refrigerator or freezer to harden).
9. Store in freezer in an airtight container.