Line a 20 x 20 cm loaf pan with waxed paper.
Place the brown rice syrup, coconut palm sugar, 1 tablespoon of the coconut oil (reserve the other 1/2 tablespoon for the chocolate drizzle), salt and cacao powder in a small saucepan. Whisk together and place the pan on medium heat, whisking occasionally until the coconut palm sugar is dissolved and mixture is just bubbling. Remove from heat.
In a large mixing bowl, toss together the Shelled Hemp Seeds and Chia Meal.
Pour the sugar mixture over the seeds and mix with a wooden spoon until a stiff dough forms.
Let cool for about 5 minutes.
Add the chopped bittersweet chocolate to the dough (you may want to coat your hands in a little coconut oil) and carefully knead the chocolate pieces into the dough, trying to evenly distribute them.
Press the dough down into the lined pan, pressing to make the top smooth and even.
Place in the freezer for 30 minutes.
While the bars are freezing, place the chocolate chips and remaining 1/2 tablespoon of coconut oil in a heat-proof bowl. Place in a bain-maire or water in a pot/pan. Heat on medium, stirring constantly, until the chocolate melts and is smooth. Remove from heat.
Remove the bars from the freezer and lift out of the loaf pan by holding the edges of the waxed paper. Place on a work surface and lightly coat a sharp chefs knife with coconut oil.
Cut the sheet into 8-10 rectangular bars.
Place the bars on a cooling rack and place the cooling rack over a tray.
Use a fork or spoon to drizzle the melted chocolate over the bars.
While the chocolate is still melted, sprinkle Shelled Hemp Seeds down the center of each bar.
Place in the fridge and let firm up for at least 30 minutes.
Please in an airtight container and keep in the fridge.