Step 1

Line an 8x8 square pan with two pieces of plastic wrap long enough to hang over the edges of the pan by a few inches. Lay one piece in the pan, then lay the second piece in the opposite direction so you have plastic wrap hanging over all four edges. Oil lightly and set aside.

Step 2

In a medium mixing bowl combine coconut, pumpkin seeds, sunflower seeds, cashews, and chia seeds. Set aside.

Step 3

In a large microwave safe bowl, combine the almond butter, syrup, and coconut oil.

Step 4

Microwave on high for one minute, then carefully stir until everything is fully mixed.

Step 5

Mix in the vanilla extract and the Keto Chow, the mixture will thicken as you stir.

Step 6

Pour the dry seed mixture into the warm nut butter mixture and stir until the nuts and seeds are distributed evenly and everything is mixed. If the mixture is cool enough you can knead it by hand.

Step 7

Press the mixture firmly into the prepared pan, using the bottom of a glass to smooth it into an even layer if necessary.

Step 8

Take the plastic wrap hanging over the edges of the pan and fold it over the mixture. You can press down on the plastic wrap to even the bars more.

Step 9

Place the pan in the refrigerator to chill for at least two hours.

Step 10

When the bars have set, remove them from the pan by lifting the plastic wrap. Transfer them to a cutting board and remove the plastic wrap.

Step 11

Cut them across into six pieces, then cut those six pieces in half vertically, so you have 12 bars.

Step 12

To store them lay them flat in an airtight container with parchment or wax paper between the layers to keep them from sticking together. Store in the fridge or the freezer.