Preheat the oven to 180C - 350 F electric. Line a 6x9 inch baking tray with parchment paper.
Pulse the nuts and seeds in a food processor until you have some smaller and some larger pieces.
Mix all dry ingredients in a bowl, leaving a few chocolate chips to decorate on top. Then add the whisked egg white, vanilla extract and almond butter and stir until combined. Check and adjust sweetener if necessary.
Pour the granola bar mix into the tray and press down well to compact the dough. Press the remaining chocolate chips on top.
Bake for circa 20-25 minutes or until lightly browned. Remove from the oven and let cool completely before cutting into 12 bars.
Makes 12 flapjacks @ 3x1.5 inch weighing 30-35 grams. Net carbs: 2.7 g per bar. If you use 90% dark chocolate, the nutrition values stay the same. With 85% dark chocolate, net carbs increase to 3g per bar.Variations: Add 1 tsp cinnamon or swap out the chocolate for dried cranberries or freeze-dried raspberries for a fruity variation.Optional chocolate drizzle: Melt either ¼ cup of sugar free chocolate chips or 4 squares of dark chocolate (85% or 90% cocoa solids) and drizzle over the bars. Storage: Airtight container at room temperature for 4-5 days or in the fridge for about 1 week. Suitable for freezing.It does not matter whether you measure the nuts whole or chopped when using cups - the volume is similar.