Make the Crust

1. Preheat oven to 350 degrees F.
2. In a medium-sized mixing bowl, whisk together the almond flour, baking soda and salt.
3. Add in the shortening and maple syrup.  First mix with a spatula or fork, then use your hands to combine the dough.
4. Press the dough into a lined 8" x 8" baking pan.
5. Bake at 350 degrees for 12 minutes.
6. Cool for at least 20 minutes before adding the filling.

Make the Filling

1. Combine the dates, coconut cream, sunflower seed butter and vanilla in a food processor.  Blend, stopping ever so often to scrape the sides, until the mixture is well combined.
2. Add the toasted coconut for the filling.  Pulse the mixture a few times until combined.
3. Spread the filling over the crust.

Add the Toasted Coconut Topping

1. Sprinkle the toasted coconut for the topping over the filling.  Press down gently with your hands.

Chill the Bars

1. Chill the bars overnight in the fridge.

Cut the Bars

1. Remove the bars from the baking dish and cut them into 16 equally sized pieces.
2. Place the bars on a sheet of parchment paper so that they are slightly spread apart (not touching).

Add the Chocolate Topping

1. Melt the dark chocolate and coconut oil in a small sauce pan, over low heat.
2. Once fully melted, drizzle the chocolate over the cut bars.
3. Place in the fridge a few minutes for the chocolate to fully set.