Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine the rolled oats, vanilla protein powder, shredded coconut, salt, and ground flaxseed. Stir until evenly mixed.
In a small microwave-safe bowl, warm the sunflower seed butter and honey together for about 20 seconds until slightly softened. Stir in the vanilla extract.
Pour the sunflower seed butter mixture into the dry ingredients and mix well until a thick dough forms.
Add the water and continue mixing until the dough holds together but is not too sticky. Add more water by 1 teaspoon increments if needed.
Fold in the mini dairy-free chocolate chips evenly throughout the dough.
Transfer the dough into the prepared pan and press it firmly and evenly into the pan using a spatula or your hands.
Refrigerate the pan for at least 1 hour to allow the bars to set.
Once set, lift the dough out of the pan using the parchment paper overhang and cut into 12 bars.
Store the bars in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.