Preheat oven to 350°F.
In a small sauce pan, melt the cacao butter over low heat. Note: bars will not hold together without the cacao butter. Coconut oil is not a good substitute. If I can't find cacao butter in my local health food store then I usually order it from Amazon or another online store.
Using a food processor, grind the pumpkin seeds, nuts, and coconut until you achieve the texture of a coarse flour. Place mixture in a large bowl.
Add almond meal, protein powder, sunflower seeds, cinnamon, cloves, and ginger to the bowl. Mix. The mixture will be thick, so you may need to use your hands to mix it thoroughly.
Add vanilla, oil, and cacao butter. Mix well with a fork or rubber spatula.
Add the honey and erythritol and mix well.
Fold in chips and berries and mix well.
Lightly grease a baking pan with coconut oil (or use a nonstick baking pan). Press the mix into the pan until it is even on all sides. Bake for 10 to 15 minutes or until lightly golden.
Refrigerate for 30 minutes, then take mixture out and bring to room temperature. This allows the cacao butter to harden again so bars will hold together.
Remove from baking pan cut into 12 bars.