Crunchy Low-Carb Snack Bars

I've been craving something sweet lately and saw this recipe on gfrealfood.com.  It only took me a few minutes and as I snitched a bite here and there and I realized I put a pretty good dent in the pan of bars.  I didn't have erythirol, so I used a different sweetener.  I'll make these time and time again.

Crunchy No-Bake Snack Bars

Ingredients:
1/2 cup slivered almonds
1/2 cup pecans
1/4 cup golden flax meal (could also use sesame seed meal)
1/4 cup unsweetened shredded coconut
1/4 cup almond butter (could also use peanut or mac nut butter)
1/4 cup coconut oil
1 teaspoon pure vanilla extract
1/2 teaspoon of raw honey
1/8 to 1/4 teaspoon sea salt
3 tablespoons erythritol
1/8 teaspoon of pure stevia extract (NuNaturals brand!)

Easy Chocolate Ganache Topping

Ingredients:
4 squares of 85% cacao chocolate
2 tablespoons non-hydrogenated palm oil shortening (could also use more coconut oil or organic unsalted butter)
1 tablespoon erythritol
1/8 teaspoon pure stevia extract
1 teaspoon organic heavy cream (or full fat coconut milk)

Preparation:
For Snack Bars:
Powder erythritol in coffee grinder or magic bullet. Toast coconut and nuts in a dry pan over medium-low heat or the toaster oven, until slightly browned. Pulse nut and seed mixture in a food processor just until nuts are chopped. Melt coconut oil and nut butter in the microwave for 30 seconds. Stir until smooth. Add vanilla extract, honey, erythritol, stevia, and sea salt, stirring until incorporating. Fold into nut mixture. Press into an 8 by 4 pan with a spatula. Quick set in the freezer for 20 minutes. Cut into 6 bars. Store in the refrigerator, covered with a paper towel and plastic wrap.

For Ganache Topping:
Powder erythritol in coffee grinder or magic bullet. Melt shortening and chocolate in microwave in for 30 seconds. Stir until chocolate is completely melted and smooth. Stir in cream, erythritol, and stevia, until mixture is completely blended. Spread over cooled bars immediately.