Preheat oven to 350 degrees. Line a 13 x 17 large baking sheet with parchment paper, letting the paper overhang for easier transfers after baking.
In a large frying pan toast sunflower and pumpkin seeds until slightly browned and fragrant. Remove to cool.
In the same frying pan toast coconut, hemp, flax and chia seeds until coconut is a golden colour. Remove to cool.
In your stand-up mixer or hand beaters cream together butter, coconut oil and egg, add almond butter, sunflower seed butter, vanilla, agave and brown sugar and process just until smooth.
Add oats, and cooled coconut and seeds.
If using now stir in chocolate chips.
Spread out mixture onto your prepared baking sheet and bake for 18-20 minutes until slightly brown round the edges. Rotate your baking sheet after 10 minutes for even cooking.
Allow to cool before cutting. I like to freeze mine first and then cut for a clean edge. Cut into 48 bars - 6 x 8 across. Package in a container between parchment paper and freeze until ready to pack in a snack so they stay fresh and hold shape.