Ingredients:

For the krispies:
4 cups puffed rice cereal
1/2 cup Cashew butter
1/3 cup coconut syrup
3 tbsp coconut oil
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp ginger
1/4 tsp cloves
1 scoop vanilla protein powder

For the glaze:
5 tbsp powdered sugar alternative
3 tbsp milk

Directions:

Pour the puffed rice cereal into a large bowl and set aside.
Line an 8x8 pan with parchment paper and set aside.
In a small saucepan over medium heat, combine cashew butter, coconut syrup, coconut oil, cinnamon, allspice, ginger and cloves. Whisking well to fully combine.
When warm and starting to bubble, remove from heat and stir in the protein powder then pour the mixture over the puffed rice cereal and stir to coat.
It will be thick and sticky so be sure to work the mixture well to include all of the puffed rice.
Pour into the 8x8 pan and press into an even, tightly packed layer.
Chill for 20 minutes.
Whisk together the glaze ingredients, top krispies with glaze and refrigerate for 20 more minutes.
Remove and cut into 9 squares. Enjoy!
Best kept in fridge or freezer.