2. Lightly process the almonds until they are crushed. Add the puffed rice cereal and process again. Finally, stop the processor and add the vanilla protein, liquid sweetener, and a splash of water. Process again until a compact dough forms that can be pressed with your fingers.

3. Pour the mixture into a bowl, add the almond paste, and mix well to form a sandy dough. Chill in the refrigerator.

4. Melt half of the 80% chocolate and mix it with the peanut butter. Cover the base in the square mold with this filling. Smooth it out evenly with a spatula and refrigerate until the chocolate is almost solid.

5. Remove from the refrigerator and cover the chocolate layer with the previously prepared cereal mixture to form another layer. Pour the remaining half of the 80% chocolate on top and then make decorative lines with the melted white chocolate. Refrigerate for 1 hour.

6. Unmold using the parchment paper and cut into rectangles to obtain our bars. Enjoy!