Line an 8x8” square pan with parchment paper and lightly grease with coconut oil. Set aside.

In a large mixing bowl, stir together the rolled oats, puffed rice, toasted almonds, chia seeds, and kosher salt.

Stir together the almond butter and maple syrup in a small microwave-safe bowl or liquid measuring cup. Microwave the mixture for 30 seconds - it should be hot and pour easily. Stir in the vanilla extract.

Pour the almond butter/maple syrup mixture over the dry oat mixture and stir until all of the dry ingredients are coated. Stir in the mini chocolate chips and dried cherries.

Pour the sticky mixture into the prepared pan and then use a flat-bottomed drinking glass, measuring cup, or spatula to press the mixture into a firm, even layer in the pan. Cover and place in the refrigerator for at least 1 hour before cutting into 10 granola bars.

After the bars are cut, combine the dark chocolate and coconut oil in a small microwave safe bowl. Microwave in 30 second increments, stirring between each, until the chocolate is completely melted and smooth. Use a fork to drizzle the chocolate over the bars, or put the melted chocolate in a small Ziplock bag and snip the corner to drizzle over the bars. Sprinkle with flaky sea salt, if desired.

Store the granola bars in a sealed bag or container in the refrigerator for 2 weeks.