Preheat oven to 325˚F / 160˚C.

Spread the nuts into a single layer on a rimmed sheet pan and bake for 5-8 minutes, until fragrant and lightly browned.

Line an 8x8-inch pan with parchment paper and set aside.

In a large mixing bowl, combine the nuts and puffed rice and toss to combine.

Add the brown rice syrup to a microwave-safe bowl and microwave for 30 seconds. Whisk in the vanilla extract and salt until combined, then pour over the nut mixture and stir until evenly coated.

Transfer the nut mixture to the prepared pan and press into an even layer.

Bake for 18-20 minutes. Remove from the oven and let cool for approximately 30 minutes, then transfer to a cutting board. Cut in half lengthwise, then cut each half into 5-6 thin bars. Let cool completely.

Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in 30 second intervals, stirring well between each interval, until fully melted. Dip the bottom of each bar into the melted chocolate, then transfer to a baking sheet lined with parchment paper.

Drizzle the top of each bar with melted chocolate, then top with flaky salt. Refrigerate until the chocolate is set, then enjoy!