Add sunflower seeds, pecans, and almonds to a blender or food processor.

Pulse until the texture is coarse and grainy—avoid over-processing.

Add coconut oil and mix until the nuts are evenly coated.

Add allulose syrup (or other sweetener) and blend or stir until well combined. If using a granular sweetener, add a bit more coconut oil if needed to reach a moldable consistency.

Line a dish with plastic wrap or parchment paper for easy removal.

Pack the mixture tightly and smooth the top.

Garnish with the reserved sunflower seeds.

Freeze for at least 20 minutes, or until firm.

Cut into bars and store in the freezer.