How to make
1 cup (250 mL)Quick-cooking (not instant) rolled oats
3/4 cup (175 mL)Unsweetened shredded coconut
3/4 cup (175 mL)PC®California Pitted Dates
1/2 cup (125 mL)PC®100% Cricket Powder
1/2 cup (125 mL)PC®Praline Pecans
1/3 cup (75 mL)Maple syrup
1/4 cup (50 mL)Cocoa powder
1/4 cup (50 mL)PC®The Decadent Semi-Sweet Chocolate Chips
1 tsp (5 mL)Pure vanilla extract
1/2 tsp (2 mL)Salt
Pinch (0.5 mL)Cayenne pepper
How to make
- Step 1
Mist 8-inch (2 L) square glass baking dish with cooking spray; line with parchment paper, leaving 1-inch (2.5 cm) overhang on 2 opposite sides. Set aside.
- Step 2
Pulse oats in food processor until chopped. Add coconut, dates, cricket powder, pecans, maple syrup, cocoa powder, chocolate chips, vanilla, salt and cayenne pepper. Pulse just until mixture comes together, 2 to 3 times. Add 1 tbsp water; pulse, adding more water, 1 tsp at a time, if necessary, until mixture is sticky and holds together when pressed between fingers, 10 to 15 seconds.
- Step 3
Press into prepared baking dish. Cover and refrigerate 3 hours. Lifting with parchment, transfer to cutting board. Cut into 12 bars.