close up of vegan date-sweetened rice krispie treat drizzled with coconut butter glaze
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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
Course: Dessert, Snack
Cuisine: American
Keyword: date sweetened, healthy rice krispie treats, vegan rice krispie
Servings: 16 squares
Calories: 132kcal
Author: Lori Rasmussen


  • 12 to 14 large pitted medjool dates, soft/room temperature (about 1 1/4 cups packed; 8 ounces) Do NOT soak; that will make cereal soggy.
  • 1/2 cup raw almond or cashew butter
  • 2 Tablespoons molasses
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • scant 1/8 teaspoon ground cloves
  • 4 to 4 1/2 cups crispy 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.

For the coconut glaze (optional):

  • 3 Tablespoons coconut butter
  • 2 Tablespoons maple syrup
  • 3 to 4 Tablespoons non-dairy milk, for thinning/consistency


  • Line an 8 x 8 inch baking pan with parchment paper.
  • 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.
  • 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.
  • Place 3 1/2 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 1/2 to 1 cup cereal near the end of mixing.
  • 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:

  • 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.
  • Cut the krispie treats into 16 squares and drizzle with glaze. Let rest for a few minutes until the glaze is set.  


Store rice krispie treats in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Gingerbread-Date Rice Krispie Treats
Amount Per Serving
Calories 132 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 0mg0%
Sodium 86mg4%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 13g14%
Protein 3g6%
Vitamin A 27IU1%
Vitamin C 0.3mg0%
Calcium 69mg7%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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