Dump the seeds into a large bowl. Prepare a sheet tray with parchment paper and set aside. Also make sure there is room in the fridge for it.
In a small pan, combine the SunButter, chocolate chips, ghee and salt. Heat over medium heat, stirring the whole time, until just melted. Remove from heat and pour over the seeds. Stir well making sure all the seeds are coated. Spread onto sheet tray and spread it thin, about 1/4 inch. Place in the fridge for 15 minutes.
While that is in the fridge, make the powdered sugar. In a small blender (personal size is best) combine the maple sugar and arrowroot powder. Blend about 1 minutes, until mixture is white and powdery.
Remove the chocolate from the fridge and sprinkle 2 tablespoons of the powdered sugar on it. A fine mesh stainer works great for this to get it evenly coated. Place back in the fridge for 5 minutes.
Remove from the fridge and break into small pieces, flipping them over as you do it so the uncoated side is up and coat with another 2 tablespoons of the powdered sugar. Place in the fridge for 5 more minutes.
Remove from the fridge and coat with the remaining sugar and gently toss it all around to coat all the sides. Best kept in an air tight container in the fridge.