Line a 20x20cm baking pan with a sheet of baking paper paper, leaving a few inches of overhang on the sides to allow for easy removal.
In a medium saucepan over low heat, add the Sunflower Seed Mylk Concentrate and brown rice syrup, stirring until fully combined. Add the cocao powder and cinnamon.
Transfer the mixture into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down firmly and evenly. Cover the pan and place into the fridge to set for at least 2 hours.
When the bars have set, remove them from the pan using the paper overhang, and use a sharp knife to cut them into individual bars.
For an extra treat melt dark chocolate in double boiler and melt over low heat. Once fully melted, use a spoon to drizzle the chocolate over the bars and transfer them to the fridge or freezer for around 10 minutes to allow the chocolate to set.