DOUBLE DARK CHOCOLATE CRUNCH BARS

Prepare a 9X9 baking dish with parchment paper.

In a large mixing bowl, mix the almond butter, maple syrup, melted coconut oil and cacao powder. Mix until it resembles a brownie batter and all the cacao is well mixed.

Fold in the rice crisp cereal and fold with a rubber spatula until well combined. Add the mixture to the prepared baking dish and press down until you have an even flat surface. Freeze for 10 minutes.

While it’s freezing, melt your chocolate either in a double boiler or in the microwave in 15 second increments while stirring in-between.

Pour the melted chocolate over the top of the baking dish and sprinkle with flakey sea salt. Freeze for at least 10 more minutes and then cut into squares. Keep covered in the freezer for best results!