Line a 8x8 or 9x9 square pan with parchment paper. Set aside.
In a food processor or high powdered blender, combine the sunflower seeds, dates, cacao powder and salt. Blend until it's well combined and forms a "dough". If needed, add 1-3 tablespoons of water, but only if you can't get the mixture to hold together. Press it into the bottom of the prepared pan and place it in the fridge while you make the filling.
In the blender or a large bowl, combine the SunButter, melted chocolate chips, maple syrup, coconut oil, lemon juice and cacao powder. Blend or stir well until the mixture is smooth and creamy. Pour over the chocolate crust and place in the fridge for at least 4 hours to set. Keep in the fridge or freezer.