No-bake Chocolate Coconut Cricket Bars
From infoforyourlife 6 years agoIngredients
- 1 cup (250 mL) quick-cooking (not instant) rolled oats shopping list
- 3/4 cup (175 mL) unsweetened shredded coconut shopping list
- 3/4 cup (175 mL) California pitted dates shopping list
- 1/2 cup (125 mL) PC 100% cricket powder shopping list
- 1/2 cup (125 mL) praline pecans shopping list
- 1/3 cup (75 mL) maple syrup shopping list
- 1/4 cup (50 mL) cocoa powder shopping list
- 1/4 cup (50 mL) PC The Decadent Semi-Sweet chocolate chips shopping list
- 1 tsp (5 mL) pure vanilla extract shopping list
- 1/2 tsp (2 mL) salt shopping list
- Pinch (0.5 mL) cayenne pepper shopping list
How to make it
- 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.
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