Line an 8x8 loaf pan with parchment paper and set aside.

Place the crisp rice cereal, oats, and pecans in a food processor and blend for just a few seconds. We don't want it to be too grainy–we just want to make it a bit smaller.

Heat the coconut butter, maple syrup, almond butter, vanilla and/or almond extract, salt, and cinnamon in a small saucepan over medium heat. Once the liquid gets warm and melts together, pour it over the oat mixture and toss so it's evenly coated.

Press the mixture into the loaf pan and freeze for one hour.

Meanwhile, heat all of the icing ingredients in a small saucepan until the mixture thickens. Add a bit more non-dairy milk if it gets too thick–you want it to be slightly runny.

Take the bar out of the freezer and flip it upside-down on a baking sheet. Pour about 3/4 of the icing over the bar and spread it in an even layer. Freeze the bar (still upside-down) for about 30 more minutes until set.

Now flip the bar so it's right-side up and drizzle the remaining icing on top. Freeze for about 30 minutes until set.

Slice into rectangular bars, and store in an airtight container in the fridge.