Place the cookies and coconut oil in a food processor and blend until the crumbs slightly come together.

Prepare an 8x8" baking pan with parchment paper.

Pour the crumbs into the pan and press down firmly with a spoon or the bottom of a glass to form an even crust. Place into the freezer while preparing the rest of the recipe.

Place the coconut oil and sunbutter in a microwave safe bowl and heat for 1 min, or until the coconut oil has melted.

Stir until smooth and add vanilla.

Place the Honey Graham cookies in the food processor and process until crumbs are formed.

Add the oil and sunbutter mixture and process until smooth.

Pour the mixture into a bowl and add powdered sugar. Mix until all combined (it will become very stiff, but be sure to incorporate it all together).

Pour on top of the crust and smooth the top. Place in refrigerator to chill while preparing the topping.

Melt the chocolate chips and coconut oil together until just melted.

Pour on top of the sunbutter mixture and smooth out.

Chill in refrigerator for approximately 2 hours to harden.

When the chocolate is just hardened, use a sharp knife to cut into portions.