Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
In a large mixing bowl, combine the rolled oats, vanilla protein powder, and salt. Stir until evenly mixed.
Add the sunflower seed butter, honey, unsweetened applesauce, and vanilla extract to the dry ingredients.
Mix thoroughly with a spatula or wooden spoon until a thick, sticky dough forms.
Fold in the mini dairy-free chocolate chips evenly throughout the dough.
Transfer the dough into the prepared baking pan and press it down firmly and evenly using the back of a spatula or your hands.
Place the pan in the refrigerator and chill for at least 1 hour to allow the bars to set.
Once set, lift the dough out of the pan using the parchment paper overhang and cut into 12 equal bars.
Store the bars in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.