Line a a loaf pan, size 9 inches x 5 inches, with parchment paper. Set aside.
In a medium mixing bowl, add all the dry ingredients, order doesn't matter. Stir, set aside.
In another mixing bowl, add sunflower seed butter, melted coconut oil, sugar-free syrup and vanilla.
Microwave 30 seconds, stir, microwave 30 seconds again if your sunflower seed butter is too hard to combine. You must obtain a thick brownish paste. If you don't have a microwave, bring on a stove in a small saucepan, stirring often until the ingredients are combined.
Pour the seed butter mixture onto the dry ingredients and combine with a spoon until the mixture cover all the dry ingredients evenly.
Transfer the mixture into the prepared loaf pan, press with a spatula firmly to compact the granola bar mixture as much as you can.
Freeze 20 minutes to set.
Meanwhile, melt the sugar-free chocolate chips and coconut oil in a small bowl. You can microwave by 30 seconds burst, or use a saucepan under medum heat.
Bring the bar out of the freezer. Lift the parchment paper to pull out the bar from the loaf pan and place on a plate or chopping board.
Drizzle the melted chocolate on top of the bar and bring the bar back to the freezer for 2 minutes to set the chocolate.
Cut into 10 bars, I recommend you warm the knife blade under a flame or hot water (dry the blade to avoid water to be added to the bar).
Storage and freezing
Store the bars in the fridge in an airtight container for up to 3 weeks or wrap individually into plastic wrap and freeze up to 3 months.
Those bars must be kept in the fridge as they soften after 20 minutes out of the fridge. If you plan to eat them within few hours, freeze your bar the day before carry along frozen, after 3 hours at room temperature the texture will be perfect.