Mix ingredients for the cinnamon peanut butter sauce together in a bowl. The sauce should be thick, but still easy to spread
Slice the bananas into thirds, then slice each third in half lengthwise (see photo), set aside.
Spread the cinnamon peanut butter sauce over the rice cake, just like you’re frosting a cake.
Top each rice cake with two banana slices, seed side down.
Sprinkle with raw cacao nibs if you’ve been carrying them around since Sweden ('cause you’re afraid you’ll never see them again).
Note: This makes enough to cover eight rice cakes. If you’re lucky enough to have found vegan chocolate hazelnut spread on your adventure, cut the recipe in half and spread the remaining rice cakes with that. Do it. Trust me.