1. in a medium bowl, mix together the peanut butter, honey, and vanilla extract until smooth. 2. Crumble in the rice cakes and mix. 3. Line a 9x5 loaf pan with parchment paper, and pack the rice cake mixture tightly into the pan, ensuring it’s evenly distributed. 4. Place in freezer to set while you melt the chocolate. 5. In a separate bowl, melt the chocolate chips and coconut oil together in the microwave in 15 second increments until smooth and glossy (or use the double boiler method). 6. Remove the loaf pan from the freezer, and pour the melted chocolate on top. 7. Spread until it evenly coats the rice cake mixture. 8. Sprinkle with flaky sea salt. 9. Transfer back to the freezer for 30-40 mins, or until chocolate is set.