Place the nuts and seeds on a piece of baking paper and toast in the oven at 120 C/250 F for about 10-15 minutes taking care not to brown too much. Allow to cool.
Heat the butter, sweetener and maple syrup on the stove top until the butter melts. Continue to simmer for a further couple of minutes, ensuring you remove the mixture before it browns.
Whisk the coconut oil, peanut butter and vanilla extract into the butter mixture until smooth.
Place the almond meal/flour, roasted nuts and seeds, coconut and a pinch of salt in a medium bowl. Add the butter mixture and stir until well combined.
Press the mixture into a slice tray approximately 20 cm x 30 cm / 8" X 12" and refrigerate until set. Cut in to desired slices once set.
Store slice in the fridge or it will soften at room temperature.
If your mixture is a little dry as different brands of almond meal/almond flour can absorb more liquid, add a little more melted butter or coconut oil.As an alternative to sugar free maple syrup you can omit and use additional melted butter. Alternatively use a sugar free syrup, honey or regular maple syrup if it fits in with your way of eating.