Line a loaf pan (9X5) with parchment paper with it hanging over the sides for easy removal.

In a large bowl, combine the rice cereal and chocolate chips.

In a small pot, add the almond butter, agave, cocoa powder and salt and whisk very well until smooth. Turn the heat to medium and bring to a simmer. Once the edges begin to simmer, whisk constantly for just about a minute until it begins to thicken some. Don't overcook it. You are just wanting to heat the cocoa and thicken it slightly. Remove from heat and stir in the vanilla and mint extracts.

Now, pour the heated mixture over the dry ingredients and stir quickly because it will start to harden. This will melt the chocolate chips, which additionally will help to harden the bars. Press mixture down flat and hard into the pan with the back of a spoon, spread out evenly. It will be sticky, so if you put a small piece of parchment paper underneath the back of your spoon while pressing, it's much easier.

Chill in the fridge at least 30 minutes and slice with a sharp knife into bars. Keep them stored in the fridge to retain their shape. Enjoy the chocolate mint heaven!