In a mixing bowl, whisk together the rolled oats, almond flour, cinnamon, and salt. You can also add 3 tbsp of chopped nuts, or dried fruits if you want. This is optional but adds a nice crunch.
Add the brown rice syrup, almond butter, coconut oil, coconut sugar, and vanilla extract to a saucepan and heat over low-medium heat for 1-2 minutes, or until the brown rice syrup is thinner and the coconut oil melted.
Pour over the rolled oats and stir well using a wooden spoon until fully combined. It is okay if you "mash" some rolled oats. Add the rice crisps and stir again. The mixture should be slightly sticky but hold together well if you press it together.
Transfer the mixture to a 12x4.5-inch loaf pan lined with parchment paper. Top with another layer of parchment paper and press down very firmly using the bottom of a glass.
Refrigerate for 30 minutes before slicing into 9-10 bars.
To make the almond butter drizzle: melt the cocoa butter over low-medium heat. Remove from heat as soon as it's melted. Transfer to a small bowl, add the almond butter and stir until fully combined.
Drizzle the almond butter over the bars and top with the dark chocolate chunks. Make sure to place the chocolate chunks on the almond butter drizzle so they stick to the bars. Refrigerate for another 30 minutes, or until the almond butter has firmed up.
Bars will keep wrapped at room temperature for up to three weeks. If it's too warm keep the bars in the refrigerator.