In a small saucepan over low heat, melt the coconut oil. Once melted, remove from heat and set aside to cool slightly.
In a mixing bowl, combine the melted coconut oil, almond butter, honey, and vanilla extract. Stir until well blended and smooth.
Add the old fashioned rolled oats, puffed rice cereal, brown sugar, and a pinch of sea salt to the wet mixture. Stir well until fully incorporated.
Gently fold in 2 tablespoons of mini chocolate chips, reserving the remaining tablespoon for later.
Transfer the mixture into a lined 9x9-inch baking pan. Use a spatula to press firmly and evenly into the pan.
Sprinkle the remaining chocolate chips on top and press them down gently. Cover with plastic wrap and refrigerate for at least 2 hours or until firm.
Once set, lift the bars out of the pan using the parchment paper. Cut into squares or bars, and serve!
