A sweet treat staple with a GHOST® VEGAN twist. Bring these to your next holiday party for a guaranteed crowd pleaser. Put your tub of GHOST® VEGAN "GINGERBREAD COOKIE" to good use!
- 1/2 cup of natural creamy almond butter
- 1/4 cup of Molasses (or agave)
- 2 tsps of coconut oil
- 4 cups of Cinnamon Chex cereal
- 1 scoop of GHOST® VEGAN "GINGERBREAD COOKIE"
- 2 1/2 tsps ground ginger
- 2 tsps cinnamon
- Place the almond butter, molasses and coconut oil into a large microwavable bowl.
- Microwave until melted and creamy, about 1 1/2 minutes.
- Stir the mixture well to combine and then add in the Cinnamon Chex cereal.
- Stir gently until the almond butter mixture coats the cereal.
- In a large Zip-loc bag, combine the protein powder, ginger and cinnamon and shake the back around until the spices are mixed with the protein powder.
- Add the Cinnamon Chex cereal into the bag and shake until evenly coated in the mixture.
- Pour into a bowl, let cool so that the almond butter hardens and sets.
SHOP GHOST® VEGAN "GINGERBREAD COOKIE" IS SOLD OUT
Written by @rena_serenaa