Step 1

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).

Step 2

In a food processor, combine the coconut, almonds, pecans, and pumpkin seeds. Process on high until the mixture resembles coarse crumbs in texture.

Step 3

Add the collagen and salt, and pulse a few times to combine, then transfer the mixture to a large mixing bowl.

Step 4

In a medium saucepan over low heat, melt the butter with the sweeteners, whisking until they dissolve. Stir in the vanilla extract.

Step 5

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.

Step 6

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.

Step 7

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).