For the crust: 1 cup almond flour 1/3 cup cocoa powder 1/4 tsp baking soda 1/4 tsp sea salt 1/4 cup coconut oil melted 1 tsp pure vanilla extract 2 TB raw honey For the filling: 3/4 cup sunflower seed butter 1/3 cup coconut oil 2 TB coconut cream (skimmed off the top of a can of settled coconut milk) 3 TB raw honey 1/2 tsp salt Chocolate topping: 1 1/2 cups 60% or higher cocoa chocolate 2 TB coconut oil