In a food processor, add half of the almonds, pumpkin seeds, and sunflower seeds and chop coarsely.

In a medium bowl, combine chopped nuts and seeds, cranberries, chocolate chips, erythritol, cinnamon, ginger, and sea salt.

Add the butter to the dry ingredients and mix until everything is combined.

In a small bowl, whisk the egg, and then slowly pour it over the nut mixture, stirring constantly.

Place some parchment paper in the bottom and up the sides of a slow cooker.

In the slow cooker, add the nuts and seeds and with the back of a spoon, press the mixture down into a flat layer.

Cover and cook on LOW for 2 hours. Once the bars are set, turn off the slow cooker and pull them out by lifting with the parchment paper.

Let it cool for 1 hour, before slicing. Cut into 12 bars and wrap each bar in parchment paper wrap. Store in the refrigerator for up to 2 weeks.