Combine flaxseed meal and water in a small bowl, mix well and set aside to thicken. Line a square (8x8) baking tin with parchment paper and set aside.
Add the pitted dates, shredded coconut, protein powder, maple syrup, sunflower butter, cacao powder and vanilla extract to a food processor, and process on high. Add the flaxseed meal gel (once thickened up) and continue to process.
Transfer the mixture to the previously prepared square tin. Press evenly into the pan, using an offset spatula. Refrigerate.
For the middle layer, quickly clean the food processor cup to be used again. Process the tofu, shredded coconut, maple syrup, custard powder, soy milk, oat flour and turmeric, scraping down the sides with a silicone spatula as needed. Process until as smooth as possible (does not need to be perfectly smooth).
Pour the yellow mixture onto the first layer of the bars, in an even layer, using an offset spatula to smooth it out evenly. Refrigerate again.
Using a double boiler method, melt the stevia sweetened chocolate chips. Pour the melted chocolate onto the yellow (middle layer) and spread evenly with an offset spatula.
Refrigerate 2 minutes for the chocolate to begin to set. Pre-cut the bars to make 8 slices, so that it will be easier to slice them once the chocolate has fully set. (This will prevent the chocolate breaking apart when cutting later.) Refrigerate for at least 2 hours. Then cut into 8 bars and serve.
Keep refrigerated in a sealed container for up to 7 days, or in the freezer for up to 2 months.
Serves 8. Macros shown reflect 1 serving.