Line an 8×8-inch baking pan with parchment paper, allowing some overhang.

In a large bowl, combine almond flour and puffed rice cereal until well mixed.

In another bowl, whisk together honey (or maple syrup), vanilla extract, and salt until smooth.

Pour the wet mixture into the dry ingredients and stir until fully combined.

Press the mixture firmly into the prepared pan using a spatula or your hands.

Refrigerate for at least one hour until firm.