Line an 8"x8" pan with a piece of parchment paper. In a medium mixing bowl, stir together the sunflower seed butter, maple syrup and vanilla until well combined.
1 1/4 cups (320 grams) natural sunflower seed butter, 1/2 cup (120 ml) maple syrup, 1 teaspoon vanilla extract
Add the salt and coconut flour (starting off with 2/3 cup) until well combined. Let sit for 10 minutes to let the coconut flour absorb the moisture. If it's not firm enough (see the video), add the remaining coconut flour. Pat onto the bottom of the prepared pan.
1/4 teaspoon salt, 2/3 to 3/4 cup (84 to 96 grams) coconut flour
Prepare the topping. Mix together the seed butter and melted chocolate and spread over the bottom layer. Chill for 2-3 hours or until firm enough to cut into bars.
1 1/4 cups (213 grams) semi-sweet paleo / vegan chocolate, 7 1/2 tablespoons (120 grams) natural sunflower seed butter
Keeps well at room temperature for a few days if it's not too warm. Otherwise, refrigerate for up to a week or freeze for several months.