Paleo Double Fudge Bars

1 Make the sunflower seed four first by placing 1 1/2 cups raw sunflower seeds in a blender and blending until flour consistency is reached. Measure out 2 cups for the recipe, there may be a little extra. 
2 Preheat the oven to 325° and line a 9x9 pan with parchment paper. 
3 In a medium bowl, combine the sunflower seed flour, coconut flour, cacao powder and salt. Add in the maple syrup, coconut oil, SunButter and vanilla and mix well until dough is formed. Press half into the prepared pan. Top with the SunButter and then the remaining chocolate dough. The best way to do this is in small pieces that you flatten with your fingers and then press on the top until all the SunButter is covered. 
4 Bake for 28-30 minutes and let cool before topping with frosting. 
0 Make the frosting. In a small sauce pan, melt the chocolate chips over medium/low heat until smooth. Add in the SunButter and pour over the bars. Top with additional chocolate chips if desired. Place in the fridge to chill. 
5 These can be stored covered at room temperature for up to a week. Place in the fridge if longer than that.