Preheat oven to 325?F (160?C).

Spread nuts in 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.

In a microwave-safe bowl, heat brown rice syrup for 30 seconds. Whisk in vanilla extract and sea 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 oven and let cool for approximately 30 minutes.

Transfer to a cutting board, cut in half lengthwise, then cut each half into 5-6 thin bars. Let cool completely.

In a microwave-safe bowl, combine chocolate chips and coconut oil. 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 sprinkle with flaky salt. Refrigerate until chocolate is set.