Crispy and chewy vegan snack bars made from cinnamon toast cereal, almond butter, and sweetener. No marshmallows needed! Ready in 10 minutes of active time.
Prepare an 8-by-8 inch baking dish by lining it with parchment paper.
In a large saucepan, heat together the brown rice syrup, almond butter, maple syrup and vanilla if using, and sea salt over medium-low heat. Stir frequently with a spatula until the mixture is smoothly combined and just starting to bubble around the edges.
Stir in the cinnamon toast crunch cereal gently to coat it. If there seems to be excess of the brown rice syrup mixture, you can add more cereal. Fold together well, and then quickly transfer into the prepared baking dish, using the spatula or another piece of parchment paper to smooth out the top and edges.
Refrigerate for at least 1 hour, then slice into squares and enjoy! These vegan crispy cereal squares can hold up at room temperature but also keep well in the fridge.
NUT-FREE: Instead of the almond butter, use sunflower seed butter or coconut butter.
SOY-FREE: Just be sure to choose a soy-free cereal.
REFINED SUGAR-FREE: Choose a naturally-sweetened cereal such as the line by Veganics.