Cayenne pepper delivers a subtle undertone of heat to these intensely chocolaty oat-and-nut bars. Cricket powder adds protein, making this a great afternoon pick-me-up snack.
Mist 8-inch (2 L) square glass baking dish with cooking spray; line with parchment paper, leaving 1-inch (2.5 cm) overhang on 2 opposite sides. Set aside.
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, 2 to 3 times. Add 1 tbsp water; pulse, adding more water, 1 tsp at a time, if necessary, until mixture is sticky and holds together when pressed between fingers, 10 to 15 seconds.
Press into prepared baking dish. Cover and refrigerate 3 hours. Lifting with parchment, transfer to cutting board. Cut into 12 bars.
Notes
The bars need at least 3 hours in the fridge to set, but you can make them up to 2 days ahead. Once the bars are sliced, store them in an airtight container, layered between parchment paper, in the fridge or freezer.