For the squares:

1. In a large bowl, stir together the coconut oil, agave nectar, sunbutter, water and carob powder until well combined and smooth. Set aside.
2. Using a food processor, pulse the kamut puffs to a coarse meal. You want them to still have chunks, not completely powdered.
3. Add the kamut puffs and sunflower seeds to the carob mixture and mix until they are completely coated. Press the mixture into a 9 x 5-inch loaf pan (or small square pan) that is covered with parchment paper. Place the pan in the freezer while you make the frosting (recipe below).

For the carob frosting:

1. In a small bowl, stir together all ingredients until well combined and smooth.
2. Remove the pan from the freezer and spoon the frosting over the kamut base and smooth out with the back of a spoon.
3. Return the pan to the freezer for about 30 minutes until set. Cut into squares and serve. Store leftovers in the fridge or freezer.

Bottom layer:

1. In a small bowl, soak the dates in warm water for about 10 minutes.
2. In a food processor, process the almonds to a coarse meal. Add the ground oat groats, coconut flakes and flax meal and process until well combined.
3. Add the soaked dates, soaking water, vanilla, cinnamon and salt to the food processor and process until well combined. You might need to scrap down the sides of the mixing bowl a few times. The mixture should look like wet cookie dough. If it seems too dry, add another tablespoon or two of water.
4. Line an 8 x 8-inch square pan with plastic wrap, making sure it hangs over the sides. Reserve 1/2 cup of the mixture for the top layer and press the remainder of the mixture in the bottom of the pan, using the back of a spoon to press it down firmly and evenly.
5. Carefully lift the pressed layer out of the pan by pulling up the sides of the plastic wrap and place it on a dehydrator tray. Remove the plastic wrap and dehydrate the layer at 110 degrees for about 1 hour.

Top layer:

1. In a medium bowl, combine the reserved mixture from the bottom layer with the raw oat flakes and coconut flakes. Crumble it using your fingers.
2. Spread the mixture evenly on a dehydrator tray and dehydrate at 110 degrees for about 30 minutes.

Middle layer:

1. In a food processor, process the almond butter, agave nectar and vanilla until smooth.
2. Add the carob powder, cacao powder, coconut oil and salt, and process just to combine. It should resemble a thick fudge consistency.
3. When the bottom and top layers have finished in the dehydrator, return the bottom layer to the pan and spread the fudge layer over top, carefully spreading it evenly with the back of a spoon. Then sprinkle the top layer over the fudge layer, pressing it firmly in place. Place the pan in the fridge for 1 hour to set before cutting into squares. Store the squares in a tightly covered container in the fridge.