In a medium bowl, stir together the almond butter, agave, and vanilla. Mix well.
Place almonds in a spice or coffee grinder with flat blades and grind almonds until course. Mix the ground almonds into the almond butter mixture.
Place the Crispy Brown Rice Cereal in a ziploc bag and crush thoroughly. Add the crushed cereal to the almond butter mixture and mix together. A stiff dough should form.
Shape the almond-butter dough into small candy bars about 1-1/2" x 1/2" in size. Set aside.
Heat the chocolate chips in a small bowl 30 seconds at a time in the microwave until melted. Stir the coconut oil into the chocolate to help thin out the chocolate a bit for easier dipping and drizzling. Dip the bottom of each candy bar in the chocolate and place on a waxed paper-lined cookie sheet.
Drizzle the remaining chocolate over the tops of the candy bars. Refrigerate until the chocolate is firm. Enjoy! Store in the fridge.