• 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 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.
• 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.