Line a 9×9 pan with plastic wrap or tin foil. Lightly grease.
In a mixing bowl, combine the oats, rice cereal and chopped almonds. Set aside.
Place the coconut oil, almond butter, salt, coconut milk, honey, and brown sugar in a large saucepan and bring to a boil over medium high heat, whisking until smooth. Boil for 1 minute. Remove from heat and stir in the vanilla.
Pour the mixture over the oat/cereal and stir until everything is well combined. Let cool for about 5 minutes.
Add ¾ C. of the chocolate chips to the mixture and stir in.
Place the oat mixture in the prepared pan and press in firmly, keeping the top level.
Refrigerate the pan for 2 hours, or until firmly set.
Remove the granola mixture from the pan and peel away the plastic wrap or tin foil. Slice into bars.
Place the remaining ¼ C. of chocolate chips and the butter in a small, microwaveable bowl and heat on high at 20 second intervals, stirring after each interval, until melted. Place melted chocolate in a piping bag and pipe on top of sliced granola bars.