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Gingerbread Vegan Rice Krispie Treats

The classic treats made vegan with a unique winter flavor!
Prep Time5 mins
Cook Time15 mins
Chill Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Servings: 12
Calories: 254kcal
Author: Lauren Hartmann


  • 1/2 Cup Vegan butter, I used Country crock plant butter
  • 16 Ounces Vegan Marshmallows, I like to use My Dandies or Trader Joe's
  • 1/4 Cup Molasses
  • 1 teaspoon Vanilla
  • 2 teaspoon Ginger powder
  • 1/2 teaspoon Cinnamon
  • Pinch of Cloves, ground
  • 8 Cups Vegan Crispy Rice Cereal, I used Nature's Path
  • Melted vegan white chocolate for topping(optional), I used King David brand


  • In a large pot, one you will be able to fit all 8 cups of cereal in, heat the vegan butter on medium.
  • Once the butter has melted, add the vegan marshmallows, and stir to combine.
  • Reduce the heat to low, and continue to stir frequently until the marshmallows have melted and are fully combined with the butter. This may take 5-7 minutes or so.
  • Then pour in the molasses, vanilla, ginger, cinnamon and cloves. Stir to fully combine everything.
  • Turn off the heat and immediately pour all the rice cereal into the pot. Stir to combine and coat all the cereal evenly with the marshmallow mixture.
  • Next, scoop all of the rice krispie treat mixture into a 13x9 inch rectangular baking dish that has been sprayed with non-stick spray or lined with parchment paper.
  • Now, press the rice krispie treats down into the pan evenly. It will be very sticky at this point, so I take a piece of parchment paper and lay it over the top of the mixture and use that to press it all down so it is flat and even.
  • Chill for at least an hour, but they keep well in the fridge for about a week.
  • Before serving, top with melted white chocolate, or extra cinnamon if desired. Cut into squares and serve.


Calories: 254kcal | Carbohydrates: 47g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 122mg | Fiber: 1g | Sugar: 27g | Calcium: 17mg | Iron: 1mg