In a food processor, add the walnuts, almonds, cashews, and salt. Pulse for a minute, or until nuts are finely chopped (you want a coarse, mealy, texture, but not completely pureed)

Once nuts are finely chopped, transfer to a large mixing bowl. Add in the shredded coconut and sunflower seeds. Mix to combine and set aside.

Next add the chopped dates, nut butter, maple syrup and vanilla to the food processor. Pulse for 30-60 seconds until a smooth consistency.

Add the date/nut butter mixture to the mixing bowl with the chopped nuts. Working carefully, stir to combine. You may need to use your hands to help mix together, as the date mixture can be quite sticky.

Then transfer the mixture to a parchment lined baking dish of your choice (I used a small baking dish about 6"x9"). Press the nut mixture firmly into all the corners of the baking dish, and then smooth out the top. Cover and refrigerate for 2-3 hours (or more), until firm.

Once the nut mixture has "set", pull it from the baking dish with the help of the parchment paper.

Meanwhile, place a small glass mixing bowl over a small pot of boiling water (setting up a "double boiler"). Add the vegan chocolate chips and coconut oil to the glass bowl. Stir until the chocolate is thoroughly melted. Carefully remove the glass bowl from the pot of boiling water.

Using a spoon drizzle a generous amount of chocolate over the nut bar. Place the nut bar back in the fridge and allow the chocolate to set, for about 10-15 minutes.

Remove from the fridge, slice into small squares, and enjoy!

Bars can be kept in the fridge for up to a week.