Start by lining an 8 x 8” baking dish with parchment paper and then grab a medium size pot. Combine the cashew butter and honey in the pot and warm over medium heat. Once they are melted and mixed together, add the rice cereal, vanilla extract and sea salt to the pot, then stir until the rice cereal is evenly coated.

Transfer the rice cereal to the lined baking dish and then place another piece of parchment paper on top. Use your hands to press the cereal down and out until the top surface is even.

Next, melt the chocolate with the coconut oil in a small pot over low heat. Continue to stir until smooth.

Pour the melted chocolate on top of the rice cereal in the baking dish and use a spatula to smooth it out to the sides. Sprinkle with sea salt then transfer to the refrigerator to set for at least one hour.

Once the chocolate has set, use the parchment paper to lift it out of the baking dish. Grab a large knife and slice them into 16 squares. Serve immediately or store covered in the refrigerator until ready to eat.