• Line a 8-inch x 8-inch square pan with parchment paper. Lightly oil the paper with cooking spray or coconut oil. Set aside.
• In a large mixing bowl, add puffed rice, flaxmeal (if used), stir to combine. Add in peanut butter, maple syrup, coconut oil, and vanilla. Stir until all the puffed rice is coated with the mixture.
• Pour the mixture into the prepared pan and press firmly with a silicone spatula. You can also place a piece of parchment paper on top of the bar and press firmly with your hand to prevent the mixture from sticking to your fingers as you press.
• Place the pan in the freezer to set for 10-15 minutes. Meanwhile, prepare the chocolate layer.

Chocolate layer

• In a small saucepan, over low-medium heat, melt dark chocolate chips, coconut oil, until smooth and shiny.
• Remove the pan from the freezer and pour the melted chocolate all over the bar.
• Spread the chocolate using a greased spatula until all the bar is coated with the melted chocolate.
• Return the pan to the freezer for 10 minutes or until the chocolate layer is set. Then, refrigerate for 1 hour before slicing.

Slicing

• Remove from the fridge and wait for 5 minutes before cutting to prevent the chocolate top layer from cracking.
• If you can, warm the blade of your knife under a flame or boiling water (dry in a towel) and cut the bars into 12 squares. The warm blade will cut the chocolate layer easily, preventing the layer from breaking into pieces.