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PdfPreheat the oven to 300°F (149°C). Line a cookie sheet with parchment paper.
In a blender or food processor, combine the coconut flakes, flax seeds, hemp hearts, chia seeds, cinnamon and sweetener. Mix for about 5 seconds, then add the water, followed by the melted butter. Blend until all ingredients are combined, and a smooth dough forms.
Spread the dough onto the cookie sheet using a rubber spatula, making it as even as possible until it's about ¼ inch (3 mm) thick.
Bake for 15 minutes, then lower the heat and bake for 20 minutes longer. Turn off the oven and let the cereal cool inside, so it becomes extra crispy.
When the cereal has fully cooled, remove it from the cookie sheet, peel off the parchment paper carefully, then cut into ½ inch (13 mm) squares.
If it is still soft in the middle after cutting, place back on the tray and cook at 200°F (93°C) for another 10 minutes, and let it cool in the oven.
Serve with unsweetened almond milk.