In a large glass bowl or measuring cup, melt together peanut butter and coconut oil (I used a microwave - about 30 seconds, but a saucepan and stovetop work, too)
Stir in cacao, sweetener, salt and vanilla and whisk well to combine.
Fold in rice crispies.
Pour mixture into parchment-lined pan and press firmly to pack together.
Cover and chill or freeze bars until set.
Slice into 12 bars. Enjoy!
Notes
To store: Must be kept refrigerated. Melts at room temp. Store in an airtight container for 7-10 days, or freeze for one month, tightly wrapped.To make homemade powdered monkfruit (or any powdered sweetener):Place at least ⅓ cup of granulated sweetener, such as Lakanto classic monkfruit into a small blender (I use either a Ninja smoothie cup or Vitamix smoothie cup and both work great). Blend for about 10 seconds until powdered. That's it!For strict Paleo or keto sub the peanut butter with sunbutter, cashew butter or almond butter and use pork rinds (see my ideas in the post.)