1Line an 8" square pan with foil and grease foil with cooking spray.
2In a large bowl, toss together the brown rice cereal, freeze-dried strawberries, and almonds.
3In a small saucepan set over medium heat, heat agave until temperature reaches 255ºF on an instant-read or candy thermometer. Remove from heat immediatley and add to dry ingredients along with almond butter. Mix everything together until evenly combined.
4Press mixture into bottom of prepared pan in a flat, compact layer. Refrigerate for 1-2 hours, or until firm. Use foil to lift bars from pan and slice.
5Once cut, transfer bars to an airtight container and store in refrigerator. For best texture, allow to soften at room temperature for a couple minutes before eating.