Preheat Oven to 350 degrees F (180 degrees C) and grease 9x13 pan.
Combine Almonds (2/3 cup) Oats (1 3/4 cup) Ground Flaxseed (1/2 cup) Sunflower Seeds (1/2 cup) Coconut (1/2 cup) Ground Cinnamon (1/2 teaspoon) Pumpkin Pie Spice (1/4 teaspoon) Salt (1/2 teaspoon) in large bowl and stir.
Combine Canned Pumpkin Purée (3/4 cup) Apple Sauce (1/4 cup) and Honey (1/3 cup) in smaller bowl, stir.
Add wet ingredients to dry ingredients and stir until well combined.
Spread the mixture into the prepared pans and press firmly with a spatula to evenly fill.
Bake 10 minutes, then remove from oven and press down firmly with spatula.
Bake additional 10 minutes, press firmly with spatula then bake last 5-10 minutes watching carefully to ensure they do not get too dark.
Let pumpkin bars cool slightly, then melt Dark Chocolate (1/2 cup) and Coconut Oil (1 tablespoon) (Honey (1 teaspoon) if desired) and drizzle over baked bars.
Set bars in refrigerator until chocolate hardens.