Directions

1. In a medium saucepan, combine the almond butter, brown rice syrup, and 2 tablespoons coconut oil. Heat over medium heat and stir gently until the coconut oil is melted and the mixture is combined and smooth. Remove from heat and stir in the vanilla. Add the oats, granola, and almonds, and stir until the dry ingredients are coated with the almond butter mixture.
2. Transfer the mixture to an 8-inch square brownie pan that is lined with parchment paper. Use a spatula to spread out the mixture and smooth out the top. Refrigerate while you make the chocolate topping.
3. To make the chocolate topping, first create a double boiler by filling a small saucepan with 1 inch of water, and bring to a simmer over medium-low heat. Place a metal bowl on top so it is snug but doesn’t touch the water. Add the chocolate chips and remaining 2 teaspoons coconut oil, and stir occasionally until melted and smooth.
4. Remove the pan from the fridge and pour the chocolate over top. Use a spoon or spatula to spread out the chocolate, covering the entire surface of the squares. Place the pan back in the fridge until the chocolate is firm enough to slice, about 2 hours.