Step 1

Line an 8 inch pan with aluminum foil leaving a couple of inches overhanging on each side.

Step 2

Drizzle melted coconut oil in a large bowl, making sure to coat the bowl completely so its greasy, and mix together the nuts, puffed rice and flaxseed meal.  Set aside.

Step 3

In a small saucepan, combine brown rice syrup, honey, vanilla and sea salt and bring to a boil.  Once the mixture starts boiling, continually whisk for 3 to 4 minutes, until mixture has thickened and its nice and sticky.

Step 4

Pour syrup mixture immediately over nut mixture and stir to combine. Transfer into the lined pan and spread out evenly, making sure there are no gaps.

Step 5

Allow mixture to cool for about 30 minutes then, using the overhanging foil, take the block of nuts out of the pan and place on a cutting board. Cut into 10 even bars and allow to cool completely before drizzling chocolate.

Step 6

To make the chocolate drizzle, place the dark chocolate chips in a microwave-safe bowl and microwave in 30 second intervals, stirring each time until the chocolate is melted.

Step 7

Spoon the chocolate drizzle over the bars and let sit at room temperature until the chocolate has set.

Step 8

Store bars in an airtight container for up to a week or freeze to save for later.