Line an 8x8 or 9x9 inch square baking pan with parchment paper or aluminium foil leaving about 2 inches of overhang on each side.

In a medium bowl, toss together the oats, Rice Krispies & coconut. Set aside.

In a medium sized heavy bottom sauce pan over medium heat melt the almond butter, coconut oil, honey or agave, packed brown sugar and cocoa stirring occasionally. Once all ingredients are melted together and the sugar is no longer in crystals/grainy, remove from the heat and stir in the vanilla. Pour the hot mixture into the oat mixture and stir with a large wooden spoon or spatula until combined.

Press the mixture into your prepared pan. Sprinkle the almonds on top and press them into the batter. Cover and refrigerate or freeze until hardened (about 2 hours in the fridge or 20 minutes in the freezer). Cut into squares and store in an airtight container at room temperature