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Add the seeds to a food processor and pulse until broken apart. For smaller babies, ensure they are ground fine. Empty into a mixing bowl.
Add the dates and coconut oil to the blender, and blend until it turns into a date paste.
Add the date paste to the seed mixture along with the peanut butter, then crush the rice cakes until fine.
Give everything a really good stir until it is fully combined.
Divide the mixture between two loaf tins and press down firmly using the back of a spoon.
Add a light layer of chocolate to each tin if using.
Refrigerate for 3-4 hours until fully set.
Cut and serve. Store in the fridge.