Preheat your oven to 180C/350F. Line an 8 inch square baking tin with parchment and set aside.
In a bowl, combine Flax Seed and Non-Dairy milk. Whisk and leave for 10 minutes to thicken.
Into the same bowl add your Miso, Brown Sugar, Coconut Oil and Vanilla Extract. Whisk till smooth, it may take a while to get rid of all the Miso lumps.
Sieve in your Almond Flour, Brown Rice Flour, Cornstarch, Baking Powder and Baking Soda into the wet mixture.
Using a spatula, mix until well combined. Since this recipe is Gluten Free, you don't have to worry about over-mixing.
Fold in your Vegan Chocolate Chunks.
Spread your dough into your prepared 8 inch pan and bake for 30 minutes.
Leave to cool for at least 1-2 hours before slicing.
Bars will store at room temperature in an air-tight box for up to 1 week, or in the freezer till the end of time.