Melt the brown rice syrup in a small saucepan over low heat until it's liquified.

Add the almond butter, vanilla extract, and fleur de del. Mix well until smooth.

Pour the brown rice crisps into a large bowl. Pour the "caramel" sauce on top. Mix with a wooden spoon until everything is well incorporated.

Pour into a 8x11 pan and press into the dish well.

In another small saucepan, add the chocolate chips and soy milk. Melt over low heat, constantly mixing with a spoon. When chocolate is fully melted and smooth, remove from heat. Evenly drizzle on top of the rice crispy treats.

Place in the refrigerator to chill for at least 90 minutes before cutting into squares. Cut into 12-18 treats, depending on how large you'd like each to be. Keep in the fridge until ready to eat.