Preheat oven to 325 Degrees fahrenheit

In a large mixing bowl, combine your sunflower seeds, pumpkin seeds, almond meal, shredded coconut, and almonds

In a separate bowl, combine your coconut oil, honey, and vanilla and mix well (microwave on high for 20-30 seconds to help it mix better)

Once warm, pour your wet ingredients over your dry ingredients and mix well to ensure you coat everything

Place your mixture on a foil lined baking sheet and spread thin and evenly

Bake in the oven for 25 minutes

Remove from the oven and stir around to ensure nothing burns (I put it back in the bowl and then respread it on the baking sheet)

Place back in the oven for 5 minutes

Remove and let cool

Once it is cool loosely line the bottom of an 8x8 inch baking dish with it leaving little spaces for the chocolate to seep through

In a small sauce pan over low heat, melt the chocolate chips and the coconut oil together

Once melted, add in the honey, vanilla, and sea salt and continue to stir until mixed well

Remove from the heat and pour over Caveman Crunch in the bottom of an 8x8 baking dish.

Once all the chocolate is poured, sprinkle as much Caveman Crunch on top as you like

Place the baking dish in the refrigerator to set for about an hour

Remove when ready to slice and serve

Keep fudge refrigerated