1 cup dark chocolate chips
2 tablespoons almond butter
2 tablespoons coconut oil
1 teaspoon pure vanilla extract
1/8-1/4 teaspoon sea salt
1 cup brown rice crisp cereal
Unsweetened shredded coconut for topping
Melt coconut oil and almond butter over low heat until liquified. Add chocolate chips and stir until melted. Remove from heat and stir in vanilla extract, sea salt and cereal. Line a loaf pan with parchment paper, poor in chocolate, top with shredded coconut and freeze for at least 30 minutes. Once solid, remove from the pan and cut into squares. These are best stored in the freezer.