Line an 8 x 8" baking dish with parchment paper then set aside. In a large microwave-safe bowl, combine the brown rice syrup and almond butter. Microwave for 30 seconds so that the almond butter melts then stir together.

Add 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, 3 cups brown rice cereal, 1/2 cup chopped almonds, 1/2 cup dried blueberries, zest of 1 lemon, and 1/4 cup protein powder (or flax) to the bowl. Stir everything together until well combined.

Transfer the mixture to the baking dish then cover with another piece of parchment paper. Using your hands, firmly press the mixture down into the baking dish so that the surface is even. The firmer you press, the better they will hold together. Place the baking dish in the refrigerator to set for a few hours.

Meanwhile, make the glaze by opening the can of refrigerated coconut milk and scraping the solidified portion out into a medium-size bowl. Add the lemon juice, 1 teaspoon vanilla extract and 2 teaspoons maple syrup then stir until a liquid forms. You may need to let it sit at room temperature for ten minutes or so to help it liquefy. Next add the arrowroot starch and whisk together until dissolved. Place bowl in the refrigerator to set for at least one hour.

Once the bars are set, use the parchment paper to lift it out of the baking dish and on a surface for cutting. Use a large knife to cut it into 12 separate bars.

Transfer the coconut milk glaze to a plastic baggy then cut the tip off of one corner. Gently pipe the glaze onto each bar then refrigerate again to set. Store in an airtight container in the refrigerator for up to 3 days.