Hippie Crispy Treats

For the bars

½ cup maple syrup

½ cup brown rice syrup (available in natural food stores)

½ cup almond butter

3½ ounces bittersweet chocolate (70 percent cacao), chopped

2 tablespoons coconut oil

¼ teaspoon fine sea salt

4 cups crisped-rice cereal

For the topping

3½ ounces bittersweet chocolate (70 percent cacao), chopped

2 tablespoons coconut oil

¼ cup sliced, skin-on almonds, toasted (see note)

¼ teaspoon flaked sea salt

For the bars: Line an 8-inch square baking pan with parchment paper so that the paper hangs well over two opposite sides.

Combine the maple and brown rice syrups in a large saucepan over medium-high heat; bring to a boil and cook for 1 minute, stirring, then remove from the heat. Add the almond butter, chocolate, coconut oil and salt; stir until smooth, then fold in the cereal.

Transfer to the lined pan, packing it in firmly.

For the topping: Combine the chocolate and coconut oil in a small saucepan over low heat. Cook, stirring, just until melted and well combined. Let cool for 5 minutes, then pour evenly over the packed mixture, spreading it with a spatula. Immediately sprinkle the almonds and flaked sea salt evenly over the surface. Cool for 2 hours at room temperature or 1 hour in the refrigerator before cutting into 16 equal bars.

Note: Toast the almonds in a small, dry skillet over medium-low heat for several minutes, until fragrant and lightly browned, shaking the pan as needed to avoid scorching. Cool completely before using.

Makes 16 bars. The bars can be stored in an airtight container for up to 1 week, although they will lose some of their crunch.

Nutrition | Per bar: 230 calories, 4 g protein, 32 g carbohydrates, 13 g fat, 5 g saturated fat, 0 mg cholesterol, 80 mg sodium, 2 g dietary fiber, 19 g sugar