4 cups rice or brown rice cereal
1/2 cup cashew butter ( you need a runny consistency)
1/2 cup maple syrup
1/2 tsp vanilla extract
1/4 tsp sea salt ( if your cashew butter is salted you may not need )
Crushed Candy Cane
Line an 8x8 square pan with parchment paper.
Lightly pulse your cereal in a food processor to achieve large crumbles -- you still want a good size crisp, *do not process into a flour. Now pour your rice cereal into a large bowl.
In a saucepan, add your cashew butter and maple syrup. Turn the heat to low and begin to whisk.
Continue whisking and stirring until one cohesive syrup forms. Turn off the heat and stir in your sea salt and vanilla.
Pour your cashew butter/maple syrup mix into the rice cereal bowl, making sure to get all from the pot!
Fold in the mix until all your cereal is evenly coated.
Pour your rice crispies into the 8x8 pan and spread evenly. Make sure you press the rice crispies compactly into the pan.
Cover with foil and chill for an hour in the refrigerator. Slice and serve!
Pro Tip: These are delicious straight from the bowl too!