Instructions

Step 1

Grab an 8x8-inch baking pan and cut a sheet of parchment paper large enough to cover the bottom and extend up the sides by about 2 inches—those overhanging edges become your handles for lifting the treats out later. Press the paper firmly into the corners so it lies flat, which keeps the mixture from pooling in the edges and gives you clean, even squares when you cut them.

Step 2

Grab your biggest mixing bowl and pile in the brown rice cereal, almonds, hemp seeds, shredded coconut, and salt. Toss everything with a wooden spoon or clean hands until the nuts and seeds are scattered evenly through the cereal—you want crunch in every bite. If the coconut is clumping together, break it up with your fingers so it coats the cereal pieces instead of sitting in pockets. Once the mixture looks uniformly speckled with nuts and seeds, you're ready for the next step.

Step 3

Grab a small bowl and add your almond butter, 1/3 cup of brown rice syrup, and the coconut oil. Stir everything together until the mixture looks smooth and glossy with no streaks of oil visible on the surface, which usually takes about 1 to 2 minutes of steady mixing. If your almond butter is thick and resistant, let it sit at room temperature for 10 minutes first so it blends in easily.

Step 4

Pour the warm almond butter mixture over the dry rice cereal in your large bowl and fold everything together with a sturdy spoon until the cereal looks evenly coated, then switch to your clean hands to really work the mixture and make sure every piece is covered. If the mixture feels crumbly or won't hold together when you squeeze a handful, drizzle in another teaspoon of brown rice syrup and mix again until it just comes together. Now line your prepared pan with a fresh sheet of parchment paper, scrape the sticky mixture into the center, and use the parchment to press it firmly and evenly into the bottom, making sure you get all the way into the corners so the treats hold their shape when cut.

Step 5

Set up a double boiler by filling a small saucepan with about an inch of water and bringing it to a gentle simmer over medium heat. Place a heatproof glass bowl on top, then add your chopped chocolate and coconut oil, stirring occasionally until the mixture is completely smooth and glossy, about 3 to 5 minutes. Pour the melted chocolate evenly over the crispy treats, using the back of a spoon to spread it into a thin layer that reaches the edges. Slide the pan into the freezer for about 30 minutes, or until the chocolate is firm and set when you press it gently.

Step 6

Once the treats are completely cool and firm to the touch, use the parchment overhang to lift the whole slab onto a cutting board. Press a sharp knife down firmly to cut into 12 even bars—try cutting thirds one way and fourths the other for neat rectangles. Store the bars covered at room temperature for up to 3 days.