Step 1

Preheat the oven to 180°C (160°C fan). Grease a shallow 18cm square baking tin and line with parchment paper.

Step 2

Put the rolled oats in a large bowl with the desiccated coconut and sunflower seeds, around 1-2 tbsps.

Step 3

Melt the butter, sugar and maple syrup in a pan over a low heat until the sugar has dissolved, then pour it into the rolled oat mixture. Mix well, then pour the mixture into the prepared tin and press down well.

Step 4

Bake in the oven for about 20 minutes, or until golden brown. Allow to cool completely in the tin on a wire rack. With a sharp knife loosen round the edges.

Step 5

When firm and cool, pour over the dark chocolate and spread evenly over the surface. Allow to set in a cool place before removing from the tin and slicing into rectangles.