Combine the tahini, maple syrup, coconut oil and a pinch of sea salt in a small pot. Heat gently over low heat to combine together.
Add the rice cereal into a mixing bowl and then pour in the tahini mixture, stirring well to combine evenly.
Line a small 8x8 baking dish with parchment paper and pour the gooey mixture into the pan, pressing down with your fingers to make the top flat.
Place in the fridge for 1 hour to harden. Then cut into squares. If you're making the pink yogurt topping, skip this step and do the next step.
Whisk together the yogurt and pink powder.
Spread the pink yogurt over top of the rice crispy mixture in the baking dish to make a layer over top.
Place in the freezer for at least 2 hours to solidify. Then cut into cubes. Store any leftovers in the freezer to keep the yogurt from melting.