Directions

1. Line a 12×9-inch lasagna or baking dish with a piece of parchment paper large enough to overhang the edges; set aside.
2. Place the pumpkin seeds in a food processor and pulse in long pulses until ground. Add the dates, Sunbutter, honey, coconut flour, and coconut flakes and process until the mixture forms a dough. Press firmly and evenly into the prepared pan. Refrigerate until firm, 5 hours or overnight.
3. Combine the chocolate and shortening in a heat proof bowl and microwave until the chocolate is almost completely melted, 2 to 3 minutes. Stir until the chocolate is smooth and shiny. Pour over the firmed dough and spread into an even layer. Refrigerate until the chocolate hardens, about 1 hour.
4. Remove the mixture from the pan using the parchment to help you. Cut into 16 rectangles, 2 by 1-1/2 inches. Store in the refrigerator for up to a week.