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Gingerbread-Date Rice Krispie Treats
4.6 from 15 votes

Gingerbread-Date Rice Krispie Treats

Made with just 4 ingredients plus spices, these vegan, date-sweetened rice krispie treats are a fun and healthy twist on the typical rice krispie treat recipe. Easy, crispy, sweet, and perfect for the holiday season!WFPB and free from gluten, oil, soy, and refined sugar.

Prep Time
15 mins
Cook Time
1 min
Total Time
16 mins
Servings: 16 squares
Calories: 132 kcal
Course: Dessert, Snacks
Cuisine: American

Ingredients

  • 12 to 14 large Medjool dates Do NOT soak; that will make cereal soggy, pitted, soft/room temperature, about 1 ¼ cups packed; 8 ounces
  • ½ cup almond butter or cashew butter, raw
  • 2 Tablespoons molasses
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • scant ⅛ teaspoon cloves ground
  • 4 to 4 ½ cups brown rice cereal Such as Barbara's or One Degree. Check labels for fruit juice-sweetened vs. sugar-sweetened, if sugar-free is important to you, crispy
For the coconut glaze (optional):
  • 3 Tablespoons coconut butter
  • 2 Tablespoons maple syrup
  • 3 to 4 Tablespoons non-dairy milk for thinning/consistency

Instructions

    Cup of Yum
  1. Line an 8 x 8 inch baking pan with parchment paper.
  2. In a food processor combine the dates and nut butter and process until very crumbly. Stop to scrape down the sides, and add the molasses, salt, cinnamon, ginger, and cloves. Process until the mixture is a smooth, sticky, paste.
  3. Warm the date paste so that it will mix more easily with the cereal: One option is to remove the metal S-blade from the food processor work bowl and microwave the bowl in 15 second intervals until the date paste is softened (about 45 seconds). Alternatively, transfer the paste to a sauce pan and warm it on the stove.
  4. Place 3 ½ cups of the rice cereal in a large bowl or soup pot (I like to use a soup pot because the vertical sides keep the cereal contained during mixing). Pinch off small chunks of the date mixture, and drop them into the cereal, coating each chunk with rice krispies as you go. The date paste will try to stick together, so don't be afraid to get in there and crunch up some of the rice krispies! Using your hands or a sturdy, long-handled spoon, continue to stir and mash until there are no more large chunks of date paste. Add the remaining ½ to 1 cup cereal near the end of mixing.
  5. Transfer mixture to the parchment-lined pan, and use your hands or the under side of a spatula to press it down evenly. Refrigerate for 30 minutes.
Make the glaze:
  1. Warm the coconut butter just enough to soften it. Add the sweetener and 1 tablespoon of milk. Whisk with a fork until smooth. Add more milk 1 tablespoon at a time, until the glaze is barely thin enough to be drizzled from a spoon.
  2. Cut the krispie treats into 16 squares and drizzle with glaze. Let rest for a few minutes until the glaze is set.  

Notes

  • Store rice krispie treats in an airtight container in the refrigerator for up to 5 days.

Nutrition Information

Calories 132kcal (7%) Carbohydrates 22g (7%) Protein 3g (6%) Fat 4g (6%) Cholesterol 0mg (0%) Sodium 86mg (4%) Fiber 2g (8%) Sugar 13g (26%) Vitamin A 27IU (1%) Vitamin C 0.3mg (0%) Calcium 69mg (7%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 16 squares

Amount Per Serving

Calories 132

% Daily Value*

Calories 132kcal 7%
Carbohydrates 22g 7%
Protein 3g 6%
Fat 4g 6%
Cholesterol 0mg 0%
Sodium 86mg 4%
Fiber 2g 8%
Sugar 13g 26%
Vitamin A 27IU 1%
Vitamin C 0.3mg 0%
Calcium 69mg 7%
Iron 0.6mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.