Preheat the oven to 150C/300F degrees.
Place the almonds, hazelnuts and pecans in a food processor and lightly pulse until you have a mixture of small and large chunks.
In a bowl, add the coconut, hemp seed hearts, pumpkin seeds, cinnamon, erythritol and cinnamon.
Add the chopped nuts and mix with a spatula.
Add the water and stir until combined.
Press evenly onto a parchment paper lined baking tin (I use a 8-inch square brownie tin)
Bake for 25-30 minutes until slightly firm and golden brown.
Remove from the oven and cool.
Cut into chunks and store in an airtight container. I keep mine in the fridge to keep it firm and crunchy.