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Preheat oven to 325˚F
Spread the nuts into a single layer on a sheet pan and bake for 5-8 minutes
Line an 8x8" pan with parchment paper
In a large mixing bowl, combine the nuts and puffed rice
Microwave the brown rice syrup for 30 seconds
Whisk in the vanilla and salt, then pour over the nut mixture and stir until evenly coated
Transfer the nut mixture to the prepared pan and press into an even layer
Bake for 18-20 minutes
Remove from the oven and let cool for approximately 30 minutes, then slice into bars and let cool completely
Microwave the chocolate and coconut oil in 30 second intervals until fully melted
Dip the bottom of each bar into the melted chocolate, then transfer to a baking sheet lined with parchment paper
Drizzle the top of each bar with melted chocolate, then top with flaky salt
Store in a container at room temperature for 1 week or freezer for a few months