Add the peanut butter, honey, and coconut oil to a large pot and heat over medium-low heat, stirring constantly until the mixture is well-combined and creamy. You don’t want the mixture to get too hot or boil - just warm it gently so that everything melts together.

Stir in the cacao powder and sea salt well until the lumps of cacao powder are out.

Gently fold in the crispy rice cereal. I use a rubber spatula for this to avoid any excess breakage.

Line two large baking sheets with parchment paper, and drop lumps of cookie batter onto the sheet, forming any size cookies you like (I make about 15 large cookies, but they can easily be much smaller).

Freeze the cookies for at least 1 hour, or until they are completely set up. After this point, you can transfer the cookies to the refrigerator or leave them in the freezer.