Combine the almond butter and date syrup in a small sauce pan. Heat on low for about 1 minute until melted and combined. Remove from heat and stir in the vanilla extract.
Place the date syrup/almond butter, and protein powder in the bowl of a food processor. Process for about 5 minutes. At first it will look like a fine powder, just scrap the sides of the bowl from time to time until small bits are starting to form. Test the dough to see if it holds together well by squeezing a little between your fingers.
Melt the chocolate chips in a double boiler and add to the food processor. Process for another 20 seconds. Add the almonds and process for another 5-10 seconds until roughly chopped (to add some crunch).
Transfer the dough to a large bowl and add the brown rice crisps. Mix well with your hands until well incorporated.
Form a ball and transfer the dough to a baking pan lined with parchment paper. Press the mixture very firmly into an even layer. The size of your pan will define how thick your bars will be. I like my bars to be around 1/3 inch thick.
Cover and refrigerate for at least 2 hours. Once firmer, cut into 6 square bars. Set aside.
Melt the dark chocolate in a double-boiler. One at a time, completely dip squares in melted chocolate using a fork. Let excess chocolate drip off and place onto waxed paper, or silpat. Sprinkle with some sea salt if you want and let stand 30 minutes or until set.
Once cooled, wrap each bar in plastic wrap and keep at room temperature or in the fridge in you want your bars firmer. If found the bars even tastier after a few days as the protein powder aftertaste tends to disappear.
The bars will keep for at least 1 month at room temperature.