Ingredients

The following ingredients have 4 Servings
  • 1 cup flaked coconut
  • 1 cup raw almonds
  • 1/2 cup raw pecan halves
  • 1/2 cup shelled pumpkin seeds (or sunflower seeds)
  • 2 tbsp grassfed collagen
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1/3 cup powdered Swerve Sweetener
  • 2 tbsp Swerve Brown
  • 1/2 tsp vanilla extract
  • 1/3 cup dark chocolate chips, sugar-free ((optional))

Instruction

  • Preheat the oven to 300F and line an 8x8 inch metal pan with parchment paper (with a little of the parchment overhanging the sides for easy removal).
  • In a food processor, combine the coconut, almonds, pecans, and pumpkin seeds. Process on high until the mixture resembles coarse crumbs in texture.
  • Add the collagen and salt, and pulse a few times to combine, then transfer the mixture to a large mixing bowl.
  • In a medium saucepan over low heat, melt the butter with the sweeteners, whisking until they dissolve. Stir in the vanilla extract.
  • Stir the butter mixture into the nut mixture until thoroughly combined, then stir in the chocolate chips, if using. Transfer to the prepared baking pan.
  • Press evenly into the bottom of the prepared baking pan. Use a flat-bottomed glass or measuring cup to really press it down and compact it as much as possible.
  • Bake 20 to 25 minutes, or until the edges are turning golden brown. Let cool completely in the pan and then lift them out by the parchment. Use a very sharp knife and cut them into bars (cutting straight down works much better than sawing away at them).