Line a 9×9-inch pan with parchment paper and set it aside.
Crumble 4 rice cakes into a large bowl using your hands, ensuring no big chunks remain and they are 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 until well coated.
Transfer the mixture into the lined pan and firmly press it evenly down. Set aside.
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 20-second increments, stirring after each, until melted and glossy.
Pour the melted chocolate mixture over the almond butter rice cakes. Spread it evenly with a spatula. Sprinkle coarse sea salt on top and transfer to the freezer for at least 15-20 minutes to set.
Once set, chop into squares and enjoy!