Line a 9x9-inch pan with parchment paper and set aside.

Crumble 4 rice cakes into a large bowl with your hands. Make sure there are no big chunks and that they are all similar in size. Set aside.

Heat the almond butter, honey, and sea salt in a saucepan over medium/low heat for 5-7 minutes or until melted together and glossy.

Pour the almond butter mixture over the rice cake crumbles and stir the ingredients until the rice cakes are covered.

Pour the mixture into the lined pan and firmly press the mixture evenly down into the pan. Set aside.

Add the chocolate chips and coconut oil to a microwave-safe bowl. Heat the chocolate on high for 20-second increments, stirring after every increment, until the mixture is melted and glossy.

Pour the chocolate mixture over the almond butter rice cakes. Evenly spread the mixture out with a spatula. Sprinkle on coarse sea salt and transfer to the freezer for a least 15-20 minutes to set.

Chop into squares and enjoy.