Add the sunflower seeds, almonds and oats into an S-blade food process and pulse three or four times.
Add the rest of the dry ingredients - coconut flour, maca, beet powder, hemp powder - and process to incorporate.
Add the coconut oil and nut butter and pulse to obtain a sticky crumble.
Line a 9x13' pan with parchment paper and transfer the mixture inside.
Spread into an even layer, pressing with your fingers.
Cover with plastic foil and freeze for 30 minutes.
Meanwhile, prepare the chocolate coat. Chop the chocolate and add it into a heat-proof bowl.
Place the bowl over a pot with simmering water over low heat, and let the chocolate melt, stirring frequently. Turn off the heat and let cool.
Remove from the freezer and cut into bars.
Dip half of each bar into the melted chocolate, sprinkle with salt, beet powder and crushed raspberries and line on parchment paper on the countertop (the chocolate will thicken very quick).
Keep into an airtight container in the refrigerator for up to ten days, or freeze for up to two months.