| 11 | 70 | 139 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 1 h 10 min | 0 min | 20 |
| 4 cup | Cereal, Rice Krispies, Kellogg's (gluten-free) |
| 1 tsp | Cinnamon |
| 1 tsp | Ginger, ground |
| 1/2 tsp | Allspice, ground |
| 1/2 tsp | Nutmeg, ground |
| 1/2 tsp | Ground cloves |
| 1/4 tsp | Kosher salt |
| 1 cup | Cashew butter (or nut butter of choice) |
| 1/2 cup | Honey (or maple syrup, if vegan)) |
| 3 tbsp | Molasses |
| 1 tsp | Vanilla extract, pure |
Step 1: Line a 9x9 baking pan or dish with parchment paper with the edges sticking out on either side.
Step 2: In a large mixing bowl, pour in the Rice Krispie cereal and set aside.
Step 3: In a small bowl, add the cinnamon, ginger, allspice, nutmeg, cloves, and salt. Stir to combine.
Step 4: In a small pot, add the cashew butter, honey, and molasses, and stir to combine. Keep stirring until the mixture comes to a low simmer, then immediately remove the pot from the heat and stir in the vanilla and the spice mixture.
Step 5: Pour your wet ingredients over your Rice Krispie cereal and stir until all of the cereal is coated with the mixture.
Step 6: Pour the gingerbread Rice Krispie mixture into the lined pan/dish and spread evenly. Use a rubber or silicone spatula to help spread the Rice Krispies around and smooth out the top. If your spatula sticks too much to the mixture, spray it with non-stick spray.
Step 7: Place the pan/dish in the fridge and allow the mixture to set for at least 1 hour. Once set, remove the pan from your fridge, take your gingerbread Rice Krispie treats out with the edges of your parchment paper, and cut them into 20 bite-sized squares, or 12 bars, if preferred.
| Meat Alternative | 0.4 |
