Line a 9x9 inch square pan with parchment paper. Melt the peanut butter and coconut oil in the microwave for 30 seconds. Reserve 1 tablespoon peanut butter and 1 teaspoon sweetener in a seperate bowl to make a peanut topping later.
In a large bowl combine the nuts, seeds, desiccated/shredded coconut, and sweetener together. Once mixed pour the melted peanut butter and coconut oil over your granola. Toss until all the nuts, seeds, and coconut are fully coated.
Pour the granola into the square pan. Use a spatula to spread the granola evenly across the pan and firmly press the granola down. Place your pan of granola in the freezer for at least 1 hour to harden.
Once your granola has hardened lift it from the pan and cut into 18 bars using a knife. Some of the peanut butter will have settled at the bottom coating the bottom of the granola.
Mix the reserved peanut butter and sweetener together, melt it in the microwave for 15-30 seconds and then drizzle it over your frozen cut granola bars. The peanut butter drizzle will harden as it touches the frozen granola. Store your granola bars in an air-tight container in the refrigerator or freezer during the warm months and on the counter during the colder months.
If you use different nut butter, please calculate the nutrition values with the brand you used.
Press firmly into the lined dish, otherwise, you may get crumbling granola bars.
To really make these shine, drizzle with sugar-free or dark chocolate.