This step is optional, but I prefer slightly toasting the oats. Heat a pan over medium heat and toast 1.5 cups of oats for 4-5 minutes. Do not brown. Remove and let the oats cool.
Add the oats and ¼ cup of sunflower seeds and ¼ cup of pumpkin seeds to the food processor. Pulse it till you get almost fine powder.
Added ¾ cup of soft pitted dates, ¼ cup tahini, 2 ½ tablespoons of maple syrup, 1.5 teaspoons vanilla extract and ¼ teaspoon salt.
Pulse it few times until all the ingredients break down. Taste for sweetness and add more maple syrup if needed. Now blend again until it comes together. You should be easily able to make a ball. If not blend again or add 1 teaspoon of water at a time to get the right consistency. (Optional, but if you like chocolate chips you can add them now and mix it well with your hands)
Line a loaf pan with parchment paper, and transfer the dough in to the pan and press firmly to form a smooth top layer. Chill in the refrigerator for 30 minutes.
In a microwavable bowl add ½ cup of chocolate chip and 1 ½ teaspoons of coconut oil. Microwave for a minute and mix it till smooth.
Pour the melted chocolate over the chilled cookie dough and spread it evenly. Place in the refrigerator for the chocolate to set.
Cut the cookie dough in to pieces and store them in the refrigerator and enjoy as needed. Stays fresh for 2 weeks.