1

Line a 8x8 baking pan with parchment paper.

2

In a large mixing bowl, add the rice puffs and set aside.

3

In a medium saucepan on low heat, melt 2 teaspoons of coconut oil.

4

Add the cashew butter, maple syrup, vanilla and continuously stir to combine. You don’t want the mixture to burn. You can lift the pan from the heat while stirring to ensure the mix doesn’t burn.

5

Once the mixture is combined, pour it into the bowl of rice puffs and thoroughly mix to combine. You want the rice puffs to be completely coated.

6

Add the coated rice puffs to the baking pan and press down firmly so that it is flattened and fills the entire pan.

7

In a small saucepan, on low heat, melt the remaining 2 teaspoons of coconut oil. As soon as it melted, add the chocolate chips and continuously stir to melt. You can lift the pan from the heat while stirring to ensure the chocolate doesn’t burn.

8

Pour the chocolate over the pan of rice puffs and spread out evenly to cover.

9

Put in the fridge for at least 1 hour and 45 minutes or until firm enough to cut and eat! If you want to speed up the process, you can freeze for 30 minutes. When ready to serve, sprinkle flakey salt on top, if using. Store in an airtight container in the fridge for up to 1 week.