In a small saucepan over medium heat, combine the cashew or almond butter, maple syrup, and coconut milk. Stir continuously until the mixture is smooth and begins to thicken, about 5-7 minutes. Be careful not to boil; you want a smooth, caramel-like consistency.

Remove from heat and let the mixture cool slightly.

In a large mixing bowl, pour the caramel mixture over the gluten-free brown rice cereal. Stir until all the cereal is evenly coated with the caramel.

Line a mini muffin tin with paper liners or lightly grease with coconut oil. Spoon the caramel-coated cereal mixture into each cup, pressing down gently to compact the mixture and create a flat top.

In a microwave-safe bowl or double boiler, melt the chocolate chips (and coconut oil, if using) until smooth. Stir well to ensure the chocolate is fully melted and glossy.

Spoon a layer of melted chocolate over each cereal bite. Tap the tray gently on the counter to smooth out the chocolate layer.

Sprinkle a small pinch of flaky sea salt on top of the chocolate before it sets.

Place the tray in the refrigerator for at least 30 minutes, or until the chocolate has fully set.

Once set, remove the bites from the muffin tin. Peel off the paper liners if used, and enjoy!