Preheat oven to 325 degrees.
Add oats to a baking sheet and toast for about 6 minutes to release some of the flavor.
In a separate bowl, cream together sunflower seed butter, melted and cooed coconut oil, maple syrup, and vanilla extract.
Add toasted oats, flaxseed, and coconut to the maple mixture. Stir to combine thoroughly.
Line an 8x8 pan with parchment paper.
Add maple granola bar mixture to the parchment lined pan, pressing down with your fingers to make sure it is evenly distributed. Place a sheet of parchment paper or wax paper on top of the bars and take the back of a measuring cup to firmly pack it into place. DON’T FORGET to then remove that top layer of parchment or wax paper.
Bake in the oven at 325 degrees for 22-25 minutes.
Let cool out of the oven for 10 minutes, then transfer to the freezer and leave for 15 minutes to speed up the cooling process.
While bars are in the freezer, use a double boiler or melt in the microwave the coconut oil and chocolate chips.
When you remove bars from the freezer, cut into slices.
Drizzle with chocolate mixture and then sprinkle with flaky sea salt.