Line a 9” x 9” square baking pan with parchment paper, set aside.
In a small pot over low-medium heat, combine almond butter and rice malt syrup. Using a wooden spoon, continue to mix until well blended and melted through. Ensuring mixture doesn’t bubble. Once completely smooth, remove from heat and set aside.
In a large mixing bowl, combine oats, rice puff cereal, cacao, sesame seeds, flax seeds, chopped hazelnuts and chocolate chips, mix well.
Pour melted almond butter mixture over the dry ingredients, incorporating everything well using a wooden spoon. Ensuring all dry ingredients have been coated. NOTE: if your almond butter mixture has turned too solid, simply heat it over a low heat to soften.
Press mixture into lined pan, evening out the top using your hands or a spatula.
Place in the refrigerator for 30 min - 1 hour or until firm and cool.
Remove from pan and still leaving on the baking paper, drizzle over melted chocolate chips. Transfer granola slab onto a board and return to the refrigerator until chocolate has set.
Remove and slice into long granola bars.
Enjoy!
Notes
Store in an airtight container, in the pantry or refrigerated for a firmer bar, for 1 week.