Directions
Preheat your oven to 300°F (150°C) and line a large, rimmed baking sheet with parchment paper.
In a food processor, pulse the almonds and walnuts until they are coarsely chopped, leaving some larger pieces for texture.
Transfer the chopped nuts to a large mixing bowl.
Add the desiccated coconut, sunflower seeds, Swerve Sweetener, and vanilla protein powder to the bowl with the nuts and stir to combine.
In a small, microwave-safe bowl, melt the nut butter and butter (or coconut oil) together until smooth, about 30-45 seconds.
Pour the melted butter mixture over the dry and stir until everything is evenly coated.
Mix in the water; the mixture will begin to form clumps.
Spread the granola mixture in an even layer on the prepared baking sheet.
Bake for 30 minutes, or until golden brown and fragrant.
Remove the baking sheet from the oven and let the granola cool completely on the sheet. It will crisp up as it cools.
Once cooled, break it into clusters of your desired size.
