Start by lining a 9x9" square brownie tin with baking paper
In a medium sized saucepan, melt the coconut oil over a low-medium heat along with the almond butter, maple syrup, vanilla extract and pinch sea salt - whisking constantly
Take off the heat and pour in the rice crispy cereal and mix until it is all coated with the almond butter mixture
Leave for 5 minutes to cool slightly before stirring in the chocolate chips
Press this into the brownie tin with the back of a spoon, then place in the freezer for 20 minutes until set
Make a 'bain marie' (place a glass bowl over a saucepan of simmering hot water), and place the dark chocolate and coconut oil in the bowl to melt while stirring
When turned into a liquid, pour over the rice crispy tray and spread with a spatula
Sprinkle over the roughly chopped almonds and cacao nibs before placing in the freezer for 30 minutes to set