1. Lightly grease and line a 16 x 26cm lamington pan with baking paper.
2. Process the almonds, walnuts, macadamia nuts, and pepitas in a food processor until coarsely chopped. Transfer to a large bowl and stir in the coconut and cinnamon.
3. In a small saucepan, combine the peanut spread, coconut oil, and vanilla. Cook over low heat for 3-5 minutes until melted and well combined.
4. Add the peanut mixture to the dry ingredients and mix until well combined. Press firmly into the prepared pan, smoothing the surface with the back of a spoon. Cover and refrigerate for 2-3 hours until firm. Cut into 16 bars.

PREP TIME & NUTRITION:
Prep Time: 15 mins, Servings: 16, Calories: 200, Net Carbs: 4g, Fats: 18g, Protein: 5g