Almond Butter Rice Crispy Squares (Vegan)

Ingredients:

-2.5 tbsp chunky almond butter
-2 tbsp virgin coconut oil
-1/2 bag chopped up Dandies vegan marshmallows
-2 tbsp mini vegan chocolate chips
-1 tsp pure vanilla extract
-1 tbsp pure maple syrup
-1+1/4 cup brown rice puffs (cereal)- I used @naturespathorganic
-Sprinkle pink Himalayan sea salt or natural sea salt

Directions:

1.Melt together almond butter, coconut oil and chopped up Dandies in a small saucepan on low- med heat. Once they are melted add the salt, vanilla and maple syrup and mix together until smooth.

2.Fold the rice puffs into the mixture and stir together so that they are evenly coated. Spoon into a small baking pan and flatten as much as possible. I actually used a small loaf pan because I didn't have cake pans at the time and it worked fine! Sprinkle with the chocolate chips and drizzle with more maple syrup if you want to. Put in the fridge for 30 minutes or more and then enjoy! Lasts for about 4 days in the fridge:). You can definitely use melted vegan butter instead of the coconut oil as well.