Unwrap the Decadent Bars and cut each into thirds. Set aside.
Put the sunflower seed butter, shortening, vanilla extract, rice milk, powdered sugar in a medium bowl and mix with a hand mixer until light and fluffy. Scoop into a sandwich bag and snip off the corner tip.
Pipe the frosting onto the top of each mini decadent bar to cover. Place in the fridge to chill for an hour.
Meanwhile, melt the Dark Chocolate Morsels with the 2 t. olive oil.
Line the chilled bars on parchment paper and drizzle the chocolate over each bar to cover.
Once set, keep the bars in the refrigerator until ready to eat.