Preparation Steps

• Line an 8x8-inch square pan with parchment paper, leaving an overhang on two sides for easy removal. Set aside.
• Place the crispy rice cereal and rolled oats into a food processor and pulse 4–6 short times until the cereal is broken into smaller pieces but not powder—you still want some crunch. Transfer to a large mixing bowl.
• Add the shredded coconut, vanilla protein powder, cocoa powder and sea salt to the bowl with the cereal and stir to combine evenly.
• In a small saucepan set over low heat, combine the honey, peanut butter and 1 tablespoon coconut oil. Stir frequently until the mixture is smooth and just warmed through, about 1–2 minutes. Remove from heat and stir in the vanilla extract.
• Pour the warm honey mixture over the dry ingredients. Use a silicone spatula and then your hands (or a flat spatula) to fold and press until every piece is coated and the mixture holds together when squeezed.
• Transfer the mixture to the prepared pan. Cover with another piece of parchment and press very firmly—use the bottom of a measuring cup or a flat-bottomed glass to compact the mixture into an even, tight layer. Remove top parchment.
• Chill the pan in the refrigerator for at least 45 minutes (or 30 minutes in the freezer) until the bars are set and firm to the touch.
• While the base chills, melt the chocolate chips with 1 teaspoon coconut oil. Use short 20–30 second bursts in the microwave, stirring between bursts, or gently melt in a double boiler until smooth.
• Lift the chilled block from the pan using the parchment overhang and place on a cutting board. Trim edges if desired and cut into 12 even bars.
• Place the cut bars on a sheet of parchment. Spoon or drizzle the melted chocolate over the tops of each bar and gently spread with the back of a spoon for an even coating. Optionally sprinkle a tiny pinch of flaky sea salt over the warm chocolate.
• Return the chocolate-topped bars to the refrigerator for 15–20 minutes, or until the chocolate is set. Store chilled in an airtight container for up to 1 week, or freeze for longer storage.