Heat your oven to 375 degrees and line an 8x8 inch pan with parchment paper.
Place the chopped almonds on a large baking sheet lined with parchment paper and bake for 5 minutes. Remove from the oven, sprinkle the sunflower seeds on top and bake for another 4 minutes. Remove from the oven, shake the mixture and sprinkle with coconut. Bake for another 2 minutes or until coconut is golden brown. Remove from the oven and let cool.
In a large bowl, whisk together the egg and monk fruit sweetener, blending until smooth.
In a separate small bowl, melt the almond butter and coconut oil in the microwave (or a double boiler!) until smooth, about 30 seconds. Add the mixture to the egg mixture whisking until smooth.
Add in all the nuts, coconut and sea salt and stir until well combined. Finally, break the LGF Cookie Dough Bars into pieces with your hands and use a spatula to stir the mixture.
Transfer the mixture to the baking dish, ensuring to press the mixture down firmly with the spatula.
Bake for 10-12 minutes, or until the top of the bars are a light golden brown colour. Remove from the oven and allow the mixture to cool completely before transferring to a cutting board and slicing into 8 bars.