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Preheat the oven to 350 °F (180 °C) - 325 °F fan (160°C fan)
Line 9" x 9" baking dish with baking paper.
Mix 2 tablespoons of ground flaxseed with water and set aside to thicken.
Chop the chocolate and set aside.
In a large bowl whisk together brown rice flour, buckwheat flour, arrowroot, sugar, baking powder, bicarbonate of soda, cinnamon, ginger, cloves, nutmeg and salt. Set aside.
In a small bowl whisk together flax eggs, olive oil, maple syrup and apple cider vinegar. Whisk in pumpkin puree.
Add the wet mix to the dry mix and mix until well combined. If the mix is too thick add 2 tablespoons of rice milk at a time. You want to achieve a moist muffin like consistency.
Gently fold in chopped chocolate.
Spoon the mixture into the prepared dish and smooth out the top.
Bake for about 30 minutes or until a cocktail stick comes out clean. Try not to over bake them so they don't get too dry.
Remove from the oven once ready and leave to cool down before removing from the tin.
Gently melt the chocolate in a double boiler or microwave and drizzle over the bars.
Cut into 9 bars.