Preheat oven to 160°C. Place the chia seeds and water in a large bowl and stir to combine.
Set aside for 10 minutes. Add the rice malt syrup, cinnamon, walnut, goji, oats, coconut, sunﬂower seeds and pepitas and stir to combine. Press the mixture ﬁrmly into a lightly greased tin (approximately 10cm x 25cm) lined with baking paper and cook for 30 minutes or until golden. Set aside in the tin to cool completely. Using a serrated knife, slice into 8 bars.
To make the yoghurt topping, place the probiotic yoghurt, coconut oil and sugar in a small bowl and whisk until runny. Dip one side of a bar in the topping and place, yoghurt-side up, on a tray. Repeat with the remaining bars. Freeze for 30 minutes until set.