Line an 8-inch baking pan with parchment paper, leaving a slight overhang on all 4 sides so you can easily remove the treats once set. Lightly coat the parchment paper with coconut oil.

Add almond butter, honey and coconut oil to the bowl of a stand mixer fitted with the whisk attachment. Whip at medium speed for about 3 to 5 minutes, or until the mixture is combined and the coconut oil has melted and started to foam slightly

Remove the bowl from the mixer and add the rice cereal to the almond butter mixture. Use your hands to fold the cereal in until it’s evenly coated.

Scrape the mixture into the prepared pan, and very gently press into an even layer. Let set in the fridge for 30 minutes or until firm, then cut into 16 even squares.