Preheat your oven to 350°F. Line separate baking trays with parchment paper.
Spread the rolled oats on one tray, the buckwheat groats on another, the pumpkin seeds on a third tray, and the shredded coconut on a fourth tray. You can also use one tray and bake one ingredient at a time to save on cleaning up. Bake each separately for about 10-15 minutes, or until lightly toasted. The coconut will toast very quickly, so keep an eye on it. Remove from the oven and let them cool.
In a large mixing bowl, combine the toasted rolled oats, buckwheat groats, and pumpkin seeds with the toasted coconut and dried sour cherries.
In a small saucepan, melt the peanut butter, miso paste, and maple syrup over low heat, stirring until well combined. Remove from the heat and add two UDEA Mood Pills by opening the supplements and adding the powder inside. Stir.
Pour the peanut butter mixture over the cooled dry mixture and combine everything together. Transfer to an 8 x 8 baking sheet lined with parchment paper, press the mixture down so it’s packed together.
Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method), stirring until smooth.
Pour the melted chocolate over the mixture, spreading it evenly.
Sprinkle optional toppings: edible flowers, Maldon salt, toasted coconut flakes, and pumpkin seeds over the chocolate layer.
Place the tray in the refrigerator for at least 1-2 hours, or until the chocolate is set.
Once set, cut into bars or squares and enjoy!