Line a an 8×8-inch pan with parchment paper. Set aside.
In a large bowl, combine all dry ingredients.
In a small saucepan over medium heat, stir together the brown rice syrup, maple syrup and almond butter until warm and smooth.
Once the consistency of the wet mixture is thin, switch off the heat and stir in the vanilla.
Pour the wet ingredients into the dry bowl, stirring well to incorporate and coat as much of the dry ingredients as possible.
Press the trail mix into the lined baking pan in an even layer, spreading it into all four corners.

Set the pan in the freezer for 2-3 hours and allow the dough to firm up. 

When ready, slice with a sharp knife.
Melt the chocolate on the stove using a double boiler. Once melted, pour it into an easy-to-handle container. Drizzle over the trail mix bars and freeze again for about 15 minutes or until chocolate is fully set.
Store in the fridge for up to one week or freeze in a sealed container. 
Makes 10 Bars

Submitted by Angela Simpson of My Fresh Perspective