Mix together the first five dry ingredients and set aside.
In a small saucepan over medium-low heat, heat the rice syrup, almond butter, and neat egg and stir until thoroughly combined and heated for about 3 minutes.
Pour the liquid over the dry ingredients and stir with a nonstick silicone spatula until the dry mixture is evenly coated.
Add the bar mixture into the prepared pan and press with the spatula, forming one level layer. Use the flat bottom of a measuring cup or drinking glass to firmly press the mixture into the pan. Refrigerate for one hour or overnight.
Slide-out of the pan and onto a cutting board.
Cut the whole square in half and then cut each half into 5 crosswise sections, forming 10 bars total.
Individually wrap each bar in parchment paper or store in an airtight container. Enjoy!
