Dream Bar

Make the Crust

Oil a 10"x6" (3L) loaf pan and then line it with a piece of parchment paper cut to fit the length of the pan.
In a medium bowl, mix together the crust ingredients until the cereal is full coated. Spoon the mixture in to the prepared loaf pan and spread it out evenly with the back of a spoon. It'll be very sticky, but this is normal. With lightly wet hands, since press the mixture down firmly and evenly into the pan. It may seen loose still but that is ok. Place in the freezer.

Make the Filling

Rinse and dry the bowl you used to make the crust. In the bowl, combine all the filling ingredients and stir until combined and smooth.
Remove the pan from the freezer (the crust should be firm) and spoon the filling on top of the crust. Spread it out evenly with a spatula. Return the pan to a flat surface in the freezer and wait about 1 hour, or until firm.

Make the Chocolate Coating

In a small skillet, toast the sunflower seeds over medium hat, stirring often, for 3-5 minutes, until the seeds are lightly golden.
Once the filling is firm, in top of a double boiler melt the chocolate and coconut oil over low-medium heat, stirring frequently, until smooth. Alternatively, melt them in a small pot over low heat, stirring frequently. Turn off the heat. Spread the chocolate quickly on top of the filling, fairly quickly to it doesn't harden up before you finish spreading it. Sprinkle the toasted sunflower seeds on now if using. Return the pan to the freezer for another 30 minutes or so.
Run a knife around the edges of the pan to loosen. Life out the slab using the sides of the parchment paper to pull it out. Run very hot water over a sharp knife for a minute then slice the bar into small squares and serve immediately. The hot knife will ensure you cut smoothly through the hard chocolate.
Enjoy! Remember to put any leftovers in the fridge soon or they start to melt.

The Dunbar