3 cups brown crispy rice cereal (I’m using Nature’s Path crispy rice cereal)
1/4 cup sliced almonds
1/2 teaspoon vanilla extract
1/2 cup unsalted cashew butter (or any other type of peanut butter)
1/3 cup honey
Put brown crispy rice cereal and sliced almonds in a bowl and mix with your fingers.
Put vanilla extract, cashew butter and honey in a small pot and cook on low until cashew butter is soft and easily mixes with the other ingredients.
Pour on top of the crispy rice cereal using a silicone spatula and mix well until all of the crispy rice and almonds are coated.
Cover a small cookie tray with parchment paper and pour the rice crispy mixture on top. Press the mixture evenly into a rectangle (the rice should feel compact) and refrigerate for at least 30 minutes.
Cut rice crispy treats into small squares and serve.
Store the rice crispy squares in an air tight container and refrigerate for up to 3-4 days.