Melt the chocolate bar in a double boiler or over a pan of barely simmering water, stirring occasionally.
Meanwhile, mix 80ml of water with the psyllium husk and add 1 to 2 teaspoons stevia or other sweetener. Add the coconut oil, psyllium and protein powder to the melted chocolate and then fold into the mixture.
Place the rice puffs in a mixing bowl then remove the chocolate from the heat and mix into the rice puffs, making sure they are well coated. Transfer the mixture to a lightly oiled baking tin lined with baking parchment and press down with the back of a spoon to compact. Chill in the fridge until hardened. Remove from the fridge, cut into squares and serve.