Preheat oven to 325ºF (160ºC). Pour almonds and coconut flakes onto separate baking sheets. If possible, use a light-colored baking sheet for the coconut. The coconut will burn a lot quicker if you use a dark-colored baking sheet. Bake coconut for 3 to 5 minutes. Bake almonds for 10 minutes. You can do this step several days ahead.

Mix almonds, coconut flakes and rice cereal in a large bowl. Set aside.

Spray an 8 x 8-inch pan with cooking spray. Greasing the pan will make it easier to release the bars.

Add rice syrup, vanilla, ground ginger and sea salt into a saucepan. Give everything a stir. Heat saucepan over medium heat. Once the liquid starts bubbling, reduce heat to a medium low. Let it simmer for about a minute. If you have a candy thermometer, you want the syrup mixture to reach 240ºF (115ºC). Turn off heat.

Pour syrup mixture into the bowl with the almonds and coconut. Coat a rubber spatula with cooking spray and use it to combine the wet and dry ingredients together. Pour everything into the prepared baking pan and press the mixture into the pan evenly. Let everything cool for 30 minutes before cutting into them.

To make clean cuts, freeze the pan for about 15 minutes before cutting everything into 12 bars. Make sure to use a very sharp knife for this because you will be cutting into the almonds.

Store them in an airtight container at room temperature. The rice cereal should stay crispy for a few days.