Add roasted sunflower seeds to a food processor and puree. The seeds will become mealy, then clump together, and then become more smooth. This process takes about 5-10 minutes. Scrape the sides of the food processor periodically. If you notice that the mixture is getting hot, stop pureeing and allow it to cool a bit.
Pour the chocolate chips into a glass measuring cup along with the cooking oil. Microwave for 30 seconds and stir. Continue microwaving and stirring in 30 second intervals until the chocolate is melted completely. Add the cocoa powder, maple syrup, and vanilla extract and stir until smooth. Pour the chocolate mixture into the sunflower seed mixture.
Blend the chocolate and sunflower seed mixture until smooth. Add the water one tablespoon at a time until the mixture is to the desired consistency.
Transfer to a glass pint jar or plastic container and store in the refrigerator for 2-3 weeks.