Preheat the oven to 300F and line a 9x9 or 8x8 inch 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 sunflower seeds. Process on high until the mixture resembles coarse crumbs in texture.
Transfer to a bowl and stir in the cranberries, chocolate chips, and salt.
In a medium saucepan over low heat, melt the butter with the Yacon or the fiber syrup. Once melted, whisk in the powdered sweetener until smooth. Stir in the vanilla extract.
Stir the butter mixture into the nut/coconut mixture until thoroughly combined. Press evenly into the bottom of prepared baking pan. Use a flat-bottomed glass or measuring cup to really press it down and compact it as much as possible.
Bake 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).
Serves 16. Each serving has 3.41g NET CARBS.
Food energy: 179kcal Total fat: 16.32g Calories from fat: 146 Cholesterol: 15mg Carbohydrate: 6.24g Total dietary fiber: 2.87g Protein: 2.88g
Cranberry Chocolate Chip Granola Bars
Amount Per Serving (1 granola bar)
Calories 179Calories from Fat 147
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.