Preheat the oven to 325 F.
Chop pumpkin seeds, almonds, cashews, and coconut. I like to chop some of it pretty small, but also leave some bigger pieces.
Place in a mixing bowl. Add almond flour, coconut flour, cinnamon, sea salt, chia seeds, hemp hearts, and flax. Mix well.
Pour in coconut oil, maple syrup, and vanilla. Mix well.
Place on a baking tray with liner. Pack in well. You want it to be pretty thick and packed so it will break off chunky.
Bake for 22 - 25 minutes, or until starting to get golden brown.
Let cool completely before breaking up and storing in a glass container.