In a small saucepan, add 2 tbsp coconut oil, maple syrup, almond butter and chocolate protein

Whisk on medium heat for 3 minutes and remove

În a medium bowl, crush rice cakes into small pieces

Pour almond butter mixture over rice cake pieces and mix to combine

Spread into a parchment lined 8x8 baking dish and freeze for at least an hour

Cut into rectangles

Melt chocolate chips with 1 tsp coconut oil for 2 min in the microwave, mixing every 30 seconds to prevent burning

Dip crunch bars into chocolate mixture place onto a parchment lined sheet