To start, melt the chocolate chips and coconut oil in a small bowl in the microwave, heating them in 2, 30-second intervals until fully melted. Set this aside for now. Then, mix together the pumpkin puree and pumpkin pie spice in another bowl and set it aside as well.

Now, it's time to assemble your rice cake treat! Spread the cashew butter onto the rice cake, followed by the pumpkin-spice mixture, a scoop of vanilla ice cream, and a drizzle of the melted chocolate. Pop it in the freezer for 10 minutes to firm up, then sprinkle some flaky sea salt on top and enjoy your delicious creation right away!