No-Bake Chocolate Coconut Cricket 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
• 1 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.

rolled oats, coconut, dates, cricket powder, praline pecans, maple syrup, cocoa powder, chocolate chips, vanilla, salt, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/no-bake-chocolate-coconut-cricket-bars-5b71e0b662b6f75db4af8d20 (may not work)