Place sunflower seeds in a small skillet on medium-low heat. Shake frequently until lightly browned. Add the sesame seeds and shake well. Cook for another minute, then turn off the heat.
Make the bar mixture
Set aside half a cup of the seeds to add back in later for texture, and transfer the remainder to a food processor. Process until coarsely chopped.
Add dates, optional hemp seeds or almonds, tahini or sunflower butter (or both), honey, cinnamon, cardamom, and salt. Process until the mixture combines into a thick, sticky, dough that holds together when pressed.
If too crumbly, add 1-2 tablespoons warm water and process again. Remove the blade, transfer to a mixing bowl, and stir in the reserved whole sunflower and sesame seeds.
Complete the bars
Line a 8x5-inch tray with parchment paper. Transfer the sunflower seed bar mixture into the tray and press firmly into the edges.
If you will add the chocolate topping, do so before refrigerating. If you will skip the chocolate, move to the next step.
Refrigerate for 2 hours, or freeze for 30 minutes until firm.
Storage and eating
Lift the entire contents out of the pan using the edges of the parchment paper. Cut into 24 squares and store in the fridge or freezer in a food-safe container.
Will last 1-2 weeks in the fridge and 2-3 months in the freezer. Due to their texture, these bars are totally chewy and edible right out of the freezer, but you can also defrost before enjoying. (If you can wait.)
For the optional chocolate topping
Place semi-sweet chocolate chips and ghee/butter/coconut oil in a microwave safe container and cook in 30-second increments until the chocolate is melted and you are able to stir it into a smooth mixture.