Pre-heat the oven to 180°C. Melt the butter, vanilla extract, sugar, maple syrup and agave nectar in a small pan on low to medium heat.
Once fully melted and combined, pour into a large bowl and add the rest of the ingredients (except dark chocolate, coconut oil and salt flakes which will be used to create the optional chocolate layer on top.) Stir well, making sure the dry ingredients are evenly distributed throughout the mixture.
Line a 9-inch square tin with baking paper and transfer your mixture to the tin, ensuring it’s evenly spread throughout. Use a flat spatula to firmly press down the mixture into the corners of the tin.
Bake for 25 minutes until golden brown around the edges. Whilst you wait for the bars to cool, prepare your chocolate layer.
Melt the chocolate and coconut oil in a microwave or using a bain marie until fully melted (careful not to burn!) Then, pour the melted chocolate on top of the bars, using a flat spatula again to ensure the chocolate is spread evenly.
Place into the fridge for 2 hours, and once set, cut into desired shapes and top off with salt flakes. Voila!