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.
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|Serving Size: 1 Serving (50g)|
|Recipe Makes: 16|
|Calories from Fat: 238 (82%)|
|Amt Per Serving||% DV|
|Total Fat 26.4g||35 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 7.6mg||2 %|
|Sodium 26.3mg||1 %|
|Potassium 282.8mg||7 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 3.1g|
|Protein 8.3g||12 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 289
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