Preheat oven to 350. Grease 9x9 or 9x7 baking dish or line with parchment paper.
In a food processor, add sunflower seeds and oats and pulse until finely ground.
In separate bowl, mix wet ingredients (you may need to microwave or heat in saucepan for a few seconds to soften oil and sunflower seed butter), except egg, and set aside.
Take 1 cup of oat/sunflower mixture and 1/4 cup of wet ingredients and mix into a separate container. This is for the crumb topping.
Beat the egg into the remaining wet mixture and pour into the food processor with remaining oat/sunflower mixture. Pulse until completely combined.
Press the mixture into your parchment paper lined or greased baking dish until evenly distributed. Bake for 15-18 minutes.
In a saucepan over low medium heat, add in sunflower seed butter, cocoa powder, maple syrup, and coconut oil and whisk until completely combined. Set aside.
Once the bars are finished baking, spread the chocolate "peanut butter" filling over the bars, and crumble the remaining topping you set aside. Place bars back in the oven and bake for 10-15 minute. Allow to cool, then enjoy.