Instructions

For the bar:

1. Add the almonds, sunflower seeds, hazelnuts and almond butter to a food processor and process for approximately 10 seconds for a "chunkier" nut texture or approximately 20 seconds for a "finer" nut texture.
2. Transfer the nut mixture to a medium-sized mixing bowl and add the coconut oil, maple syrup and vanilla bean powder.   Stir until everything is blended well.
3. Transfer the mixture to an 8 x 8 baking dish lined with parchment paper and press the mixture down firmly.
4. Put in the freezer for approximately 30 minutes, or until firm.

For the chocolate topping:

1. Add the raw cacao powder, coconut oil (melted) and maple syrup to a small bowl and stir until smooth.

Assembly:

1. Remove the bars from the freezer.
2. Pour the chocolate mixture over the top of the bars and VERY QUICKLY spread in a thin layer.  The chocolate will start to harden as soon as it touches the frozen bars and will be difficult to spread.
3. Return the bars back to the freezer for approximately 15-30 minutes to allow the chocolate topping to harden.
4. Transfer them to the refrigerator about 15-30 minutes prior to cutting and serving to soften them slightly.
5. Store in an air-tight BPA-free container in the refrigerator or freezer because they will get soft and lose their shape if left out at room temperature.
6. Enjoy!