Uploaded April 2016 | Updated September 2026, 12 hours ago
Here's how to make Cricket Energy Bars. Crickets are nutritionally dense and very high in protein and can quite delicious. They're high in omega fatty acids, iron, zinc and other micro-nutrients. With the world estimated to have a population of 9 billion people, by 2050, current food production will need to almost double, but land is already scarce. 1 billion people are already hungry. our animal agriculture industry needs to be rethinked. Crickets may be part of the solution.
Recipe:
1 Cup of Roasted Crickets or 1/2 Cup or Cricket Flour
1 Cup of Nuts (Cashes, Penuts, and/or almonds)
2 tsp of Coconut oil
1/3 Cup of Chia Seeds
2 Cups of Pitted Dates
Instructions:
1. In a food processor, combine all ingredients and blend 1-2 minutes on high, tills semi-fine consistency of a paste with small nutty chunks.
2. Use saran wrap and hands to compress and mold mixture into rectangle shape. If it's a bit crumbly, you may need to add a bit of water, and re-mix, or add a few more dates. Refrigerate wrapped mold.
3. After a minimum of 20 minutes in the fridge, you can chop/mold into individual pieces. Each batch should make about 7 bars. Refrigerate for up to 2 weeks, or a few months in the freezer.
Source: fao.org/docrep/018/i3253e/i3253e.pdf
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Here's how to make Cricket Energy Bars. Crickets are nutritionally dense and very high in protein and can quite delicious. They're high in omega fatty acids, iron, zinc and other micro-nutrients. With the world estimated to have a population of 9 billion people, by 2050, current food production will need to almost double, but land is already scarce. 1 billion people are already hungry. our animal agriculture industry needs to be rethinked. Crickets may be part of the solution.
Recipe:
1 Cup of Roasted Crickets or 1/2 Cup or Cricket Flour
1 Cup of Nuts (Cashes, Penuts, and/or almonds)
2 tsp of Coconut oil
1/3 Cup of Chia Seeds
2 Cups of Pitted Dates
Instructions:
1. In a food processor, combine all ingredients and blend 1-2 minutes on high, tills semi-fine consistency of a paste with small nutty chunks.
2. Use saran wrap and hands to compress and mold mixture into rectangle shape. If it's a bit crumbly, you may need to add a bit of water, and re-mix, or add a few more dates. Refrigerate wrapped mold.
3. After a minimum of 20 minutes in the fridge, you can chop/mold into individual pieces. Each batch should make about 7 bars. Refrigerate for up to 2 weeks, or a few months in the freezer.
Source: fao.org/docrep/018/i3253e/i3253e.pdf
Follow Bachelor on a Budget
instagram.com/bachelorbudget
facebook.com/BachelorOnABudget
