Purée dates in the food processor. Add banana, peanut butter and honey.
Combine in a bowl: nuts (cut into pieces), sunflower seeds and rolled oats. Stir in peanut butter mixture, and combine.
Line a 8 inch square pan with parchment paper. Transfer the mixture into the baking pan and press the granola bar mixture with a spoon, making sure it is evenly distributed and tightly packed.
Bake for approximately 25 minutes, until golden brown, at a temperature of 160°C (325°F).
Remove bars from the oven and allow to rest at room temperature for a few minutes to cool, remove from the pan and place the bars in the refrigerator. With a spatula, decorate the bars with the chocolate sauce.
Place again in the refrigerator until the chocolate is firm.
Cut into 10 to 12 bars, and store the granola bars in an airtight container in the refrigerator for up to 1 week.
You can also store in your freezer if not consuming immediately.
¼ cup (40g) dark chocolate
2 teaspoons coconut oil
Non-dairy milk (approximately 2 tablespoons, add more if necessary)
Using a double-boiler, melt chocolate. Add coconut oil and non-dairy milk, and mix everything. The chocolate sauce must be light and liquid to decorate the bars.