Crispy Brown Rice and Cashew Treats

• 1 cup light agave nectar
• 6 tablespoons cashew and macadamia nut butter or raw almond butter
• Pinch of sea salt
• 1/2 teaspoon ground cinnamon
• 2 tablespoons vanilla extract
• 8 cups (one 10-ounce box) unsweetened crispy brown rice cereal
• 1 cup unsulfured apricots, chopped
• 1 cup cashews, toasted and chopped

1. Lightly oil a 9- by 13-inch glass baking pan with canola oil spray.
2. In a large bowl, combine the agave nectar, nut butter, salt, cinnamon, and vanilla extract.
3. Mix until well blended.
4. Add the cereal, apricots, and cashews and mix well.
5. Firmly press the mixture into the prepared baking pan and cover with plastic wrap.
6. Refrigerate for 2 or more hours, or until firm.
7. Cut into squares to serve.
8. Make these gluten-free by using crispy brown rice cereal not sweetened with barley malt.

light agave, cashew, salt, ground cinnamon, vanilla, brown rice, unsulfured apricots, cashews

Taken from www.epicurious.com/recipes/food/views/crispy-brown-rice-and-cashew-treats-379335 (may not work)