Combine ingredients for crust in the food processor until a crumbly, thick dough forms. Dump into a bowl and set aside for later.
In a large bowl, combine dry ingredients for the next layer. Use a fork to mix well.
Combine flax and water in a small bowl, stir, and set aside for a few minutes until it starts to gel.
Add agave or honey, peanut butter, coconut milk, and flax egg to the dry ingredients. Mix roughly using the fork, then add mixture to the food processor.
Blend until the mixture is smooth – adding more coconut milk if it is too dry. It should be thick and sticky when you’re finished.
Line an 8×8 baking pan with parchment. Dump crust into the pan and press it out as evenly as possible. It helps to use a miniature rolling pin or the bottom of a drinking glass!
Dump the next layer on top the smoothed crust and spread it out. Don’t be afraid to get your hands dirty – this recipe calls for it! Set the pan into the refrigerator for 1 hour.
If desired, make the chocolate drizzle while the bars chill. Melt ⅓ c. vegan chocolate chips in a double boiler.
Lightly drizzle the chocolate across the bars and sprinkle hemp seeds over the top. Store in the refrigerator for up to 2 weeks.