In a small bowl, combine the chocolate chips and coconut oil. Melt them in the microwave in 2, 30-second increments until the chocolate is smooth. Set it aside.
Now, onto your rice cake! Spread the cashew butter over it, then drizzle on the honey and sprinkle some cinnamon.
Top it off with a scoop of vanilla ice cream, a generous drizzle of the melted chocolate, and a sprinkle of crushed pistachios.
Finish it off with a touch of flaky sea salt for that perfect balance of sweet and salty.
Pop it in the freezer for about 10 minutes to let everything set.
Once it’s nice and chilled, dig in and enjoy your delicious treat!