Chewy Chocolate Coconut Brown Rice Bars

Minimal ingredients for a lot of flavor & healthy benefits in these quick and easy bars.

I came up with this recipe one night when I was really craving something sweet but did not want to bake as I remember it being pretty hot outside.

I happened to have all the ingredients on hand and decided on this combination hoping for the best.

It was! Now, luckily, I am able to share this recipe with you! Let me know what you think!

Line a 9x13in baking dish with parchment paper with some over hang on sides.
Heat a small saucepan over medium-low heat.
Add syrup, 1/4 cup oil, and vanilla to pan, stir well and allow oil to melt and incorporate into mix.
While liquid heats and melts, mix together all dry ingredients in a large bowl until combined.
Pour liquid mixture over dry ingredients and stir until sticky and and well blended.
Slowly drop mixture into the baking dish and press down using a rubber spatula or your hands until firmly packed and even.
Heat a small skillet over medium heat and add remaining coconut oil and coconut flakes. Stir.
Allow coconut to toast to a light brown and get slightly crisp.
Sprinkled toasted coconut over bars and pat down.
In another small and final saucepan, melt chocolate over medium-low.
Once melted, spoon chocolate into a piping bag with a small point or alternatively, in a plastic sandwich bag followed by snipping off a small corner with scissors.
Drizzle chocolate over bars in a zigzag pattern.
Cover pan with lid and refrigerate for at least 30 minutes. Any less time will be fine but bars might crumble.
Remove bars using paper overhang as handles and place on cutting board.
Slice bars into about 12 bars and enjoy!