Line an 8x8” baking pan with parchment paper. In a large bowl, combine the brown crispy rice cereal, gluten-free oats, coconut, sunflower seeds, Chia Seeds and sea salt. 
Place a small saucepan over medium heat and add the almond butter, brown rice syrup. Stir with a spatula until a runny, even mixture forms. Once smooth, switch off the heat. Stir in the vanilla and almond extract.
Pour the wet mixture into the bowl of dry ingredients and stir to combine. Fold in the roughly chopped Cacao Hemp Almonds.
Pour the contents of the bowl into the lined baking pan and press into an even layer. Use the side of a jar, a rolling pin, or the back of a flipper to press it down as evenly as possible.
Place the pan into the fridge for at least 1 hour to allow the bars to harden or freeze for about 30 minutes. 
Once firm, slice into bars with a sharp knife. Wrap them individually and keep them stored in the fridge in a sealed container.
Makes 10 bars

Submitted by Angela Simpson of My Fresh Perspective