Roast pecans, walnuts, almonds, and 1/2 cup of the unsweetened coconut on parchment paper in a 350-degree oven while you are making the coating. (I sprayed mine with butter spray). I set my timer for 5 minutes and stirred one time halfway through cooking.
Combine the 4 1/2 tablespoons of butter, sweetener, and heavy whipping cream over medium heat and stir until Swerve is dissolved.
Cook continuously stirring until it is deep golden brown.
As soon as it reaches a deep color and begins to thicken (right before burning) add the additional ½ tablespoon of butter, cinnamon, and vanilla.
Stir until smooth.
Pour nuts and coconut mixture in the pan and stir until well coated.
Spread mixture on parchment or wax paper and sprinkle salt on top.
In a small glass bowl add Lily's Chocolate Chips and coconut oil and heat in the microwave for 30 seconds.
Remove from microwave and stir then cook in 15-second intervals stirring after each one until chocolate chips are completely melted. I only had to cook mine one 15 second interval, but microwaves cook differently.
With a spoon, drizzle chocolate on top of the Crunchy Munch.
Sprinkle the reserved 1/4 cup unsweetened coconut that you didn't roast on top while the chocolate is still warm so that it sticks.
Pop in the fridge to set.
then put in the fridge until chocolate sets.
Store Crunchy Munch in an airtight container. It stays crunchier in the fridge.
Refrigerate until firm.