Dry-roast the puffed grains with sunflower seeds on a non-stick pan over medium heat. Roast until browned and fragrant, stirring often to prevent scorching. Transfer to a bowl.
On the same pan over low heat put the peanut butter, honey and a tablespoon of coconut oil. Spread the mixture until it starts to melt, and mix gently until smooth paste consistency. Pour the mixture over the grains, add a pinch of salt and fold gently to combine.
Transfer the batter into parchment paper lined pan. Using your hands or a rubber spatula push it evenly and pat everything into place. Put in the freezer.
In the meantime, heat the chocolate in a double boiler over low heat until fully melted. Pour melted chocolate over the peanut butter layer, smoothing to the edges.
Cool at least 1 hours, or until firm. Cut into bars. These bars will keep well for around 3-4 days stored in the fridge