3/4 cup Sweetened Condensed Coconut Milk, slightly warmed
1/3 cup almond butter (I used Maranatha creamy, unsalted)
1 teaspoon natural maple extract (or vanilla extract)
1/2 teaspoon Ceylon cinnamon, optional
3/4 cup raw shelled pumpkin seeds (pepitas)
1/2 cup roasted sunflower seeds (kernels)
1/2 cup roasted almonds, coarsely chopped
1/2 cup unsweetened coconut chips or flaked coconut (longer shreds/pieces)
1/4 cup ground golden flax
1/4 cup blanched almond flour
1/4 cup unsweetened dried diced apples (I used Bob's Red Mill)
3 to 4 tablespoons Swerve (or preferred sweetener), to taste (optional)
Preheat oven to 275 degrees F. Heat sweetened condensed coconut milk in a small saucepan until warm; add almond butter and stir until thoroughly melted and mixed in; stir in maple extract and optional cinnamon and remove from heat. In a medium bowl, place remaining ingredients (except for optional additional Swerve or sweetener). Stir in the warm condensed milk/almond butter mixture, mixing until everything is well coated. Taste for sweetness and add additional sweetener, if necessary or desired. Press evenly, using a rubber spatula, into a lightly greased nonstick 9 x 9" baking pan. Bake at 275 degrees F for 30 minutes, then reduce heat to 250 degrees F and bake an additional 30 to 35 minutes. If you prefer your bars more browned, increase the baking time a few minutes. Remove from oven and let cool completely. Cut into 16 bars (or 12 larger bars). Place pan of cut bars in the refrigerator for about 1 hour to completely set before removing from pan. Keep covered and refrigerated to keep firm and fresh.
**Note: This recipe uses about 3 cups of "nuts/seeds/fruits/etc." mixed with 3/4 cup of Sweetened Condensed Coconut Milk. You can easily substitute or replace any of the bar's ingredients if you don't like them or have them available -- just mix together about the same amount of your favorite ingredients. To make a larger batch using a 9 x 13" pan, use 6 cups of mixed seeds, nuts, etc. mixed with 1-1/2 cups of the Sweetened Condensed Coconut Milk. When I store them in the refrigerator, I usually place a layer of parchment paper in between the layers when I stack the bars to keep them from sticking to each other.