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Dec 17, 2018 · 12 Comments

A healthier spin on the classic Rice Krispie treat, with the addition of warm spices and molasses, these Gingerbread Rice Krispie Treats are a chewy, no bake, easy recipe to make that everyone will enjoy!

Are you looking for a fun, new recipe for the Holidays that your kids will love?

Maybe you want the recipe to be a little healthier? I’m always on the search for fun new desserts, and it’s a big bonus if they are made a little healthier too. 

These Gingerbread Rice Krispie Treats are IT!

The classic Rice Krispie Treat was given a makeover; no longer loaded with marshmallows and butter, these Gingerbread Rice Krispie Treats are instead made with cashew butter and honey, for a dessert that’s made with more real food ingredients.

The only problem is, I’m having a hard time naming them, going back and forth between Gingerbread Scotcharoos and Gingerbread Rice Krispie Treats! Why??

• Scotcharoos are typically made with peanut butter, butterscotch, chocolate and NO marshmallows
• Rice Krispie Treats are typically made with butter and marshmallows, and no nut butters
• However, both desserts contain the classic rice krispie cereal and are loaded with chewy, sugar-y goodness

These Gingerbread Rice Krispie Treats have NO marshmallows, but contain nut butter. So, what the heck should I call them?! After much contemplation, I decided to go with “Gingerbread Rice Krispie Treats” because I think the term “Rice Krispie Treat” is used more universally.

It was for me at least! Once upon a time I thought I was eating Rice Krispie Treats my entire childhood…

I guess it doesn’t matter much what you call them after all.. what matters most is that these Gingerbread treats are DELICIOUS.

So, why should you make these Gingerbread Rice Krispie treats? 

These Gingerbread Rice Krispie Treats are:

• Gluten-free (made with gluten-free rice krispie cereal)
• Refined sugar-free (only 1/2 cup of honey or maple syrup)
• Made with ZERO corn syrup, marshmallows or butter
• Filled with molasses, cinnamon, ginger, nutmeg, allspice and cloves
• No bake, quick AND easy to make

Chewy and spiced, these Gingerbread Rice Krispie Treats are a fun spin on the classic rice krispie treats, done in a healthier, Holiday-flavored way.

I brought some of these Gingerbread Rice Krispie Treats to a friend recently, who had just had a baby. Along with a batch of my Banana Bread Breakfast Cookies, she was set up with a healthy breakfast and a dessert to get through the week. Turns out she isn’t a big baker, so her request for me was some yummy baked goods 🙂

Not long after I gave them to her I got a text, it was the “omg… so good” text that always makes me smile 🙂

That’s why I love to bake. I love to bring that “omg… so good” feeling to other people when they eat the food I make. I love taking care of people and being a part of them enjoying the simple things in life, like a good breakfast cookie or rice krispie treat.

I hope you make these Gingerbread Rice Krispie Treats this Christmas and get that same “omg… so good” reaction! 🙂

Here’s to yummy Christmas treats and smiling faces with full tummies, whether you know what to call a dessert or not! 😉

Looking for other fun, easy, Christmas Treats? Check out my Mexican Hot Cocoa Cookies and Gingerbread Cake.

Gluten-Free, dairy-free pie has a REAL-DEAL chocolate pudding! Nobody will guess this amazing dessert is dairy-free! 

This pie has been a long-time reader and family favorite recipe since I published it back in 2016. It was updated with new photos and step-by-step instructions in February 2024.

You might also like this dairy-free banana cream pie, dairy-free fondue or dairy-free fudge.

When people ask me for a gluten-free and dairy-free dessert, I point them to this recipe! It’s easy to make with a crushed pretzel crust and SO delicious with the real-deal chocolate pudding filling!

Thousands of people return to my site every year to make this pie for the holidays!

How to Make Gluten-Free Vegan Dessert

Make the crust. Place the pretzels in a Ziploc and crush into very small pieces (You can also use a food processor). Pour into a bowl and add the brown sugar and vegan butter. Stir to combine.

Bake the crust. Pour the gluten-free vegan dessert crust into the prepared pan and press into an even layer. Bake for 10-12 minutes until toasted. Let cool for 15-20 minutes before filling.

For favorite gluten-free recipes, try these gluten-free chocolate chip cookies, gluten-free banana bread and gluten-free brownies.

Make the pudding. In a heavy-bottomed saucepan, whisk together the dry ingredients for this gluten-free vegan dessert, including cocoa powder, cornstarch, cane sugar and pinch of salt. Over medium heat while whisking, add the coconut milk and almond milk. Whisk until totally smooth. Continue to whisk until the mixture comes to a gentle boil. Once the mixture bubbles continue to whisk and cook for another 2 minutes until thick. Remove from the heat and stir in the chocolate chips, vanilla, and vegan butter (if using). Pour into a bowl and let cool to just about room temperature, stirring often.

Make the ganache. Melt the chocolate and coconut oil together in the microwave at 50% power for 30-45 seconds, stopping to stir every 15 seconds. Stir until totally smooth.

Assemble the pie. Pour and spread the ganache over the bottom of the prepared gluten-free vegan dessert crust. Let set slightly before adding the pudding. Pour the pudding into the crust. Smooth, then refrigerate until set, about 2 hour or up to 12 hours. For the topping, place the CocoWhip in a bowl and use a hand mixer to whip until smooth, about 10-20 seconds. Spread over the pie and garnish with chocolate curls. Serve and enjoy this easy recipe for any special occasion!

This post contains affiliate links to my favorite products.

This Gluten-Free Peanut Butter Pie from Gluten-Free on Shoestring also looks delicious!

This No-Bake Dirt Pie from Cotter Crunch is also Vegan and Gluten-Free and looks fabulous.

This post may contain affiliate links. Please read our disclosure policy.

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November 1, 2017 by Lauren Hartmann 10 Comments

Reader Interactions

• For the potatoes
  

• 3
  
  russet potatoes, cubed (leave the skin on!)
  
• 1
  
  garlic clove, crushed
  
• ¹⁄₄
  
  cup soymilk
  
• 3
  
  tablespoons vegan margarine
  
• 
  
  salt and pepper
  

• For the filling
  

• 2
  
  (12 ounce) packages Boca meatless ground burger
  
• 1
  
  onion, chopped
  
• 2
  
  carrots, peeled and diced small
  
• 3
  
  garlic cloves, minced
  
• 3
  
  tablespoons canola oil
  
• 2
  
  teaspoons fresh rosemary, chopped
  
• 1
  
  teaspoon fresh thyme, chopped
  
• 1
  
  large sage leaf, chopped
  
• ¹⁄₂
  
  teaspoon salt
  
• ¹⁄₂
  
  teaspoon fresh ground pepper
  
• 2
  
  tablespoons all-purpose flour
  
• 1
  
  cup vegetable broth
  
• 2
  
  teaspoons tomato paste
  
• 1
  
  teaspoon Worcestershire sauce
  
• 1
  
  (14 ounce) can peas
  
• 1
  
  (14 ounce) can corn
  

directions

• Start by putting the cubed potatoes and crushed garlic clove in a pot and fill with enough water to cover. Sprinkle a bit of salt in, as well. Bring to a boil and cook for about 10-15 minutes until the potatoes are fork-tender. Drain the potatoes (including the garlic) and mash with the salt, pepper, soy milk and margarine. Taste and add more seasonings or margarine if needed.
• While the potatoes are cooking, prepare your filling ingredients and preheat the oven to 400°F.
• Heat the oil in a large pan over medium heat. Add the onions and carrots and cook for 3-4 minutes, until they begin to soften and the colors become more vibrant.
• Add the garlic and stir until fragrant, 1-2 minutes.
• Add the crumbles and stir until defrosted and they begin to brown. Sprinkle with flour, salt and pepper and stir until evenly distributed. Whisk together the tomato paste and the vegetable broth and add to the pan along with the Worcestershire sauce and fresh herbs. Stir well, cover, and turn down the heat. Let simmer for 10-12 minutes until the sauce has thickened.
• Pour the filling mixture into an 11×7 glass baking dish. Drain the peas and corn and add to the pan. Mix well to combine and smooth out.
• Using a rubber spatula, dollop the potatoes over the top of the filling. Carefully spread the potatoes out over the filling, making sure to form a seal all around the edge of the baking dish to prevent the filling from bubbling over. Bake on the middle oven rack for 25 minutes, until the potatoes begin to turn golden brown. Let the pie cool for about 10-15 minutes before serving.

About Vaishali

Hi! I’m Vaishali, a journalist turned food blogger. At Holy Cow Vegan I share easy, tasty recipes made with clean, wholesome ingredients that the entire family can enjoy.

Reader Interactions

Amazingly satisfying Sweet Mustard Baked Beans. Easy and homemade they are full of incredible flavors, super tasty, entirely vegan and gluten free.

The idea of baked beans came to my mind recently, when I was invited to a party. Don’t get me wrong, a hummus like this Olive Hummus [vegan, gf] is one of my big favorites and will always be it.

But I was looking for something new to bring to this gathering. So these Sweet Mustard Baked Beans were my plan.

I actually hadn’t planned to post this here on the blog, but it turned out so amazing that I just have to share it with you all of you guys. Try and you know about the flavor sensation of these Sweet Mustard Baked Beans.

They are truly mouthwatering, creamy, protein rich, super simple, seriously this is something I would eat not only on gatherings or potlucks. It’s made for you once you tried it, you don’t wanna share.

How to make Baked Beans?

I used canned beans simply for time saving reasons. But if you want you can use dried beans, soak and cook them according to the manufacturer’s directions.

After cooking you can add them to a casserole dish. Traditional flavors include brown sugar, pork, and bacon. One has to mix everything and bake for at least 2 hours or a bit longer until you reach the right texture.

You see, with these ingredients baked beans aren’t plant based. They are often made with meat, but if you give my Sweet Mustard Baked Beans a try you won’t miss the meat at all.

They were devoured from everyone. No matter if vegan, vegetarian, meat or seafood lover. There is something for everyone.

You see, if you use canned beans you can save a good amount of time. No soaking and cooking required before you can get straight to combining all your ingredients in a casserole and bake them for 30 minutes, as we will do.

If you don’t want to bake the beans, you can also make these in a sauce pan over a stove top. Cook for around 15 minutes.

As well, you can make these in a slow cooker. You won’t believe me I’m one of those guys who never used a slow cooker or owned one. But it will work!

Just make sure to double the ingredients and cook it for around 6 hours on low setting or 3 hours on high setting.

There are many different methods, which as always depend on your taste and preference. So try for yourself and find your favorite method.

For me I used the oven, or if I’m absolutely lazy the casserole over stove top. Because in 15 minutes they are done and ready – that is a great deal.

How to make this Sweet Mustard Baked beans

It’s really easy to make. Transfer drained Cannellini beans into a casserole dish, and add all the other ingredients –  except for the parsley which you will need for garnish.

Mix everything really well with a spatula or your hands. Bake for 30 minutes at 415°F, covered with aluminium foil.  When done, top with parsley, serve on plates or straight from the casserole.

These make a great dairy free appetizer, lunch dinner or even snack. Delicious on it’s own or serve with some bread, or with some Cilantro Lime Cauliflower Rice.

For real the best baked beans. Yes better than any versions I tried before pre vegan days.

What kind of beans use for baked beans?

My favorite are white cannelloni beans but you can also use great northern beans or navy beans.

Cannellini beans are large and have a shape like kidney beans. They have a hint of earthy and nutty taste, and creamy flesh which is why these are my favorite.

Great Northern beans are smaller than Cannellini beans and have a more grainy texture plus a nutty dense flavor. They look like white lima baby beans.

Navy beans are small, cook relatively fast and also known as Boston beans.

All of these bean types are high in protein which makes them a great plant based protein resource. Also rich in fiber and antioxidants.

Give these Sweet Mustard Baked Beans a try. You won’t turn back, so good.

Snap a picture show me your excitement on Instagram or Facebook.

Cheers, Florian.

When you have no job and summer fruit aplenty…

I’d say it’s pie time we do some baking!  [har har har] 

In this case, an apricot/blackberry crisp was on the menu.

*Note: to make this recipe vegan, substitutions are indicated in parenthesis (ie exchange the butter for Earth Balance and the brown sugar for turbinado sugar). 

Step 1: Wash, pit, and chop 12-15 apricots (into bite sized pieces)

Step 2: Prep crumble crust (fruit topping) in separate mixing bowl

• 1/3 c. butter or margarine (sub Earth Balance for vegan recipe)
• 1/2 c. packed brown sugar (sub turbinado sugar for vegan recipe)
• 3/4 c. oats
• 1/4 c. flour

Step 3: Mix together dry ingredients.  Blend in butter until mixture forms small clumps.

Step 4: Add 2 containers of washed blackberries to chopped apricots, along with:

• 1/2 cup sugar (sub 1/3 cup agave nectar for vegan recipe – I use Xagave)
• 3 T cornstarch
• 1 tsp vanilla

Make sure to first mix sugar and cornstarch to remove any lumps and then add vanilla and gently stir it into the fruit. 

Step 5: Place fruit mix into a lightly buttered (or vegetable sprayed) 9 x13 baking dish.

Step 6: Add crumble topping to cover the fruit.

Step 7: Bake in 375 degree oven for about 45 minutes, until topping is lightly browned and fruit is cooked and bubbling up through the topping.

Step 8: Remove and wait patiently for the crumble to cool.

It may feel like time is standing still…

But it’s better than burning off your taste buds altogether.

When the aroma gets to the point of intoxicatingly delicious…so much so that you can’t stand it any longer…serve it up!

Step 9: Enjoy!

Now that’s a summer dessert that is too good to pass up!