No-Bake Chocolate Coconut Cricket Bars - cooking recipe

Ingredients

1 cup quick-cooking rolled oats (not instant)
3/4 cup unsweetened dried shredded coconut
3/4 cup california pitted dates
1/2 cup praline pecans
1/3 cup maple syrup
1/4 cup cocoa powder
1/4 cup chocolate chips
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Preparation

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, 1/2 cup 100% PC 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.