Total time does not include chill time (2-3 hours+)
Line an 8x8 inch baking pan with parchment paper, leaving an overhang over the sides to use as a handle.
Place the chocolate chips and almond milk in a large, microwave-safe bowl and microwave on half power using 30 second intervals, stirring between each interval, until smooth and melted.
Add in 2 Tbsp of almond butter and 1 1/2 Tbsp of the honey, reserving the rest for later, and still until well mixed. The chocolate will thicken up, that's fine. Stir in the crispy rice cereal until well mixed.
Firmly press the crust into the bottom of the prepared pan. You will crack the cereal - again, totally fine!
In a large bowl using an electric hand mixer, beat together the coconut cream (don't use the liquid from the can), 4 Tbsp of the almond butter and the remaining 3 Tbsp of honey until well combined. Spread over the crust.
Melt the remaining 6 Tbsp of almond butter in the microwave. Drizzle in evenly spaced lines across the top of the coconut cream. Drag a sharp knife through the lines to create the swirl on top.
Cover with tinfoil and freeze until firm, about 2-3 hours to overnight.
Remove from the pan using the parchment handles and let sit until thawed and slightly soft. How long you let them freeze will dictate how quickly they thaw.
Slice and DEVOUR!
*For the topping you will melt 6 Tbsp Almond Butter, but you will only end up using 5, which is reflected in the nutritional info. It's just easier to have a little extra for swirling.