Preheat the oven to 325°F/162.7°C.
Line a 9" (23 cm) square pan with two pieces of parchment paper, one going each way.
Spread the almonds over a small baking sheet and toast in the oven for 6 to 9 minutes, until lightly golden in some spots. Transfer to a plate and let cool.
Grind the coffee beans in a coffee grinder until a fine powder forms. If you don’t have a coffee grinder, you may be able to do this in a blender. Just make sure the beans are ground very finely.
In a large bowl, stir together the ground coffee, oats, cereal, chocolate chips, shredded coconut, and salt.
In a small pot, stir together the brown rice syrup, almond butter, and coconut oil until combined. Bring the mixture to a low simmer over low heat, stirring carefully so it doesn't burn, then remove from the heat. Stir in the vanilla.
Add the toasted almonds to the dry ingredients and stir. Immediately pour the brown rice syrup mixture over the dry ingredients and stir until the oats are fully coated in the syrup mixture. This can take some elbow grease, but it’s worth it so you don’t have dry patches. The chocolate chips will melt during this process to create a uniform chocolate flavor in the bars.
Scoop the mixture into the prepared pan and spread it out evenly with lightly wet hands or a spoon. Grab a pastry roller, if you have one, and roll out the mixture until even and smooth. Or simply press down firmly with your hands- the more you pack down the mixture, the better bars hold together. Using your fingertips, press the mixture in along the edges to create straight edges.
Place the pan in the freezer, uncovered, for 10 to 15 minutes, until the bars are firm enough to slice. With a pizza slicer, slice the block into 12 bars. Wrap the leftover bars in plastic wrap and store in an airtight container in the fridge for up to 1 week or in the freezer for up to 4 weeks.
The bars will firm up when chilled. You can let them sit at room temperature for 5 to 10 minutes before enjoying, if a softer texture is desired.
Preheat the oven to 325°F/162.7°C.
Line a 9" (23 cm) square pan with two pieces of parchment paper, one going each way.
Spread the almonds over a small baking sheet and toast in the oven for 6 to 9 minutes, until lightly golden in some spots. Transfer to a plate and let cool.
Grind the coffee beans in a coffee grinder until a fine powder forms. If you don’t have a coffee grinder, you may be able to do this in a blender. Just make sure the beans are ground very finely.
In a large bowl, stir together the ground coffee, oats, cereal, chocolate chips, shredded coconut, and salt.
In a small pot, stir together the brown rice syrup, almond butter, and coconut oil until combined. Bring the mixture to a low simmer over low heat, stirring carefully so it doesn't burn, then remove from the heat. Stir in the vanilla.
Add the toasted almonds to the dry ingredients and stir. Immediately pour the brown rice syrup mixture over the dry ingredients and stir until the oats are fully coated in the syrup mixture. This can take some elbow grease, but it’s worth it so you don’t have dry patches. The chocolate chips will melt during this process to create a uniform chocolate flavor in the bars.
Scoop the mixture into the prepared pan and spread it out evenly with lightly wet hands or a spoon. Grab a pastry roller, if you have one, and roll out the mixture until even and smooth. Or simply press down firmly with your hands- the more you pack down the mixture, the better bars hold together. Using your fingertips, press the mixture in along the edges to create straight edges.
Place the pan in the freezer, uncovered, for 10 to 15 minutes, until the bars are firm enough to slice. With a pizza slicer, slice the block into 12 bars. Wrap the leftover bars in plastic wrap and store in an airtight container in the fridge for up to 1 week or in the freezer for up to 4 weeks.
The bars will firm up when chilled. You can let them sit at room temperature for 5 to 10 minutes before enjoying, if a softer texture is desired.
