Mix together all ingredients (except cereal) in a large mixing bowl until well combined. (Melt if your ingredients are cold/hardened.)
Fold in rice cereal.
Press mixture firmly to a 1" thickness into a loaf pan or small baking dish lined with parchment paper.
For the glaze:
Whisk together all ingredients in a small bowl (gently melt, if needed)
Drizzle glaze over bars.
Freeze bars for 15 minutes or until set. Slice into 1 1/2" - 2" pieces.
Optional - sprinkle with coarse sea salt. Enjoy!
What I used: Homemade coconut butter: Blend 2 cups shredded unsweetened coconut in a food processor for about 15 minutes until liquefied. Stop to scrape down the sides as needed, and/or to give your food processor a rest.Optional: use store-bought coconut butter. (Just be sure to melt and stir before use to mix in the oil!) Buy here:Pure Maple Syrup & Cashew Butter from AldiNutiva Organic Virgin Coconut OilWhole Foods 365 brand Crisp Brown Rice Cereal, which is gluten-freeTo store: Keep tightly wrapped in an airtight container in the fridge for about 1-2 weeks, or frozen for 1 month.