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Date-Sweetened Vegan Rice Crispy Treats

  • Prep Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 6 squares 1x


Healthy vegan rice crispy treats made with Medjool dates and almond butter instead of marshmallows for a sweet sticky refined sugar-free cereal snack!


  • 3 cups (90g) crispy rice cereal
  • 200g (10-12) Medjool dates, pitted
  • 3/4 cup (192g) nut/seed butter (I used almond butter)
  • 1 tsp vanilla extract
  • Pinch of sea salt


  1. In a high speed blender or food processor combine the Medjool dates, nut/seed butter, and vanilla extract.
  2. Blend to form a thick sticky paste, you will likely need to use the tamper or stop and stir frequently. If absolutely necessary you can add 1-2 tablespoons of either maple syrup or coconut oil to get it to blend. Do not add water or the bars will turn out soggy.
  3. Transfer the date paste to a bowl and microwave for 30-60 seconds to soften. Or heat on the stovetop until soft. It will not change in appearance, but makes it much easier to mix into the cereal so don’t skip this!
  4. In a large mixing bowl, combine the rice crispy cereal and salt.
  5. Add the date paste and mix until evenly coated.
  6. Press firmly into a baking dish lined with parchment or wax paper (smaller dish = thicker bars but any size works, mine was 8×5″).
  7. Refrigerate for at least 30 minutes or until firm.
  8. Slice and enjoy! They do not need to be kept in the fridge, but will last longest that way.