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Preheat oven to 350F and line a baking sheet with parchment
paper.
Add oats, almonds, sea salt, and coconut sugar to a blender and
mix on high until a fine meal is achieved.
Add melted coconut oil (5 Tbs) and pulse to combine. This
should form a loose dough when squeezed between two fingers.
Add chopped pecans and pulse a few more times to combine -
you want a little texture here so leave a little chunky.
Transfer mixture to parchment-lined baking sheet and spread
evenly.
Bake for 15 minutes, then increase heat to 375 F and bake for 5
minutes more, or until the edges are golden brown and there is
some browning on the surface. Remove from oven to cool
slightly.
In the meantime, add carob to a medium mixing bowl. Add milk
to a separate small mixing bowl or measuring cup and
microwave for 30 seconds. Add milk to chocolate and don’t
touch for 5 minutes so it can melt.
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Stir gently with a wooden spoon to incorporate. Then add melted
coconut oil and cover. Let rest untouched for another 10 minutes
to meld.
Use a mixer (or whisk) to beat the mixture together. A few
unmelted chocolate pieces are fine.
Top nutmeal add halved marshmallows and broil on the top rack
on high for 30-45 seconds (watch closely - they can burn
quickly!). Once marshmallows toasted, combine
nutmeal/marshmallow with carob/milk then add in brown rice
crisps. Sccop and refrigerate in a 8x8 dish lined with parchment
paper and cut in pieces when ready to serve. Store leftovers at
room temperature, loosely covered up to 24 hours.
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