No-Bake Chocolate Coconut Cricket Bars

Try these high protein chocolate coconut cricket bars

(NC) Many of us are on the lookout for high-impact protein that is produced in a sustainable manner. Cricket powder is a unique new choice for this.

“We’re always looking to bring the new and the next to Canadians,” says Kathlyne Ross, vice president of product development and innovation for President’s Choice at Loblaw. “By making products like cricket powder widely available in our grocery stores, we are giving people the option to not only try something new, but also make a conscious decision on what they eat and how it impacts the environment.”

These no-bake bars make for the perfect afternoon snack and are packed with protein from the powder that’s farmed sustainably at a cricket farm in Canada. The cayenne pepper delivers a subtle undertone of heat to these intensely chocolaty oat-and-nut bars.

No-Bake Chocolate Coconut Cricket Bars

Prep time: 15 minutes
Ready in: 195 minutes
Chill time: 3 hours
Makes: 12 bars


  • 1 cup (250 mL) quick-cooking (not instant) rolled oats
  • 3/4 cup (175 mL) unsweetened shredded coconut
  • 3/4 cup (175 mL) California pitted dates
  • 1/2 cup (125 mL) PC 100% cricket powder
  • 1/2 cup (125 mL) 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


  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 two opposite sides. Set aside.
  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, two to three times. Add one tablespoon of water; pulse, adding more water one teaspoon at a time if necessary until mixture is sticky and holds together when pressed between fingers; 10 to 15 seconds.
  3. Press into prepared baking dish. Cover and refrigerate for three hours. Lifting with parchment, transfer to cutting board. Cut into 12 bars.

Chef’s tip: The bars need at least three hours in the fridge to set, but you can make them up to two days ahead. Once bars are sliced, store them in an airtight container, layered between parchment paper, in the fridge or freezer.

Nutritional information per serving (1 bar): Calories 166 calories; fat 6 g (3 g of which is saturated); sodium 127 mg; carbohydrates 26 g; fibre 3 g; sugars 17 g; protein 3 g.

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