This healthy twist on the classic Rice Krispie treat is free from refined sugars, using molasses in lieu of marshmallows for the same chewy result. The flavorful, spice-packed recipe is easy to make and requires no baking — so be sure to get the kids involved.
Ingredients
4 cups rice Krispie cereal (gluten-free)
1 tsp cinnamon
1 tsp ginger
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp cloves
1/4 tsp salt
1 cup cashew butter
1/2 cup honey (or maple syrup if vegan)
3 tbsp molasses
1 tsp vanilla
Instructions
• Line a 9×9 pan with parchment paper with the edges sticking out on either side, to easily remove the Rice Krispie Treats later.
• To prepare, in a large mixing bowl, pour in your 4 cups of rice Krispie cereal.
• In a separate, small bowl, combine your spices (cinnamon, ginger, allspice, nutmeg, cloves and salt) and stir till they’re well mixed.
• In a small pot, add your cashew butter, honey, and molasses, and stir till well combined. While stirring, bring the mixture to a low simmer and then immediately take off the heat and stir your vanilla and small bowl of spices into your wet ingredients.
• Pour your wet ingredients over your rice Krispie cereal and stir together well, until all the cereal is well covered with the mixture.
• Pour your gingerbread rice Krispie’s into your pan and spread them evenly across your pan, so the top is smooth and as flat as possible. I like to use a spatula to spread the rice Krispie’s around, and if your spatula sticks too much you can spray it with non-stick spray.
• Place your gingerbread rice Krispie treats into your fridge and let them cool for at least an hour. Remove from your fridge, take your gingerbread rice Krispie treats out with the edges of your parchment paper, and cut them into 12 bars.
• Devour!

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• Food & Nutrition