Preparation

• Preheat oven to 325˚F / 160˚C.
• Spread the nuts into a single layer on a rimmed sheet pan and bake for 5-8 minutes, until fragrant and lightly browned.
• Line an 8x8-inch pan with parchment paper and set aside.
• In a large mixing bowl, combine the nuts and puffed rice and toss to combine.
• Add the brown rice syrup to a microwave-safe bowl and microwave for 30 seconds. Whisk in the vanilla extract and salt until combined, then pour over the nut mixture and stir until evenly coated.
• Transfer the nut mixture to the prepared pan and press into an even layer.
• Bake for 18-20 minutes. Remove from the oven and let cool for ~30 minutes, then transfer to a cutting board. Cut in half lengthwise, then cut each half into 5-6 thin bars. Let cool completely.
• Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in 30 second intervals, stirring well between each interval, until fully melted. Dip the bottom of each bar into the melted chocolate, then transfer to a baking sheet lined with parchment paper.
• Drizzle the top of each bar with melted chocolate, then top with flaky salt. Refrigerate until the chocolate is set, then enjoy!