Grease bottom of 13 X 9 X 2" glass baking pan; set aside.

Preheat oven to 350F.

Toss coconut, nuts and seeds together in a large mixing bowl.

Combine SugarSlim, sugar-free honey, peanut butter, butter and cinnamon in a small sauce pan.

Heat over medium low heat, stirring, until SugarSlim is dissolved and mixture becomes a "syrup".

Pour "syrup" over coconut mixture, toss until all pieces are coated.

Press into prepared pan.

Bake for 15 to 20 minutes.

Cool completely before cutting.

Per Serving: 345 Calories; 31g Fat (75.7% calories from fat); 10g Protein; 12g Carbohydrate; 7g Dietary Fiber; 8mg Cholesterol; 71mg Sodium.