No-Bake Chocolate Coconut Cricket Bars | PC.ca

No-Bake Chocolate Coconut Cricket Bars

A plate displays mixed berries and chocolaty oat bars beside a cup of tea

PC 100% Cricket Powder

No-Bake Chocolate Coconut Cricket Bars

Cayenne pepper delivers a subtle undertone of heat to these intensely chocolaty oat-and-nut bars. C...

Cayenne pepper delivers a subtle undertone of heat to these intensely chocolaty oat-and-nut bars. Cricket powder adds protein, making this a great afternoon pick-me-up snack.

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 1 hr
  • Serves: 12
  • Dish Type: Vegetarian, Canadian
  • Season: Spring
  • Course: Dessert
  • Main Ingredient: Cricket Powder
  • Amount Per Serving

    % Daily Value

  • Calories

    166 cal

  • Total Fat

    6 g

  • Saturated Fat

    3 g

  • Sodium

    127 mg

  • Total Carbohydrate

    26 g

  • Dietary Fiber

    3 g

  • Sugars

    17 g

  • Protein

    3 g

No-Bake Chocolate Coconut Cricket Bars

A plate displays mixed berries and chocolaty oat bars beside a cup of tea

PC 100% Cricket Powder

  • Amount Per Serving

    % Daily Value

  • Calories

    166 cal

  • Total Fat

    6 g

  • Saturated Fat

    3 g

  • Sodium

    127 mg

  • Total Carbohydrate

    26 g

  • Dietary Fiber

    3 g

  • Sugars

    17 g

  • Protein

    3 g

How to make

Ingredients

  • 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.

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