Chocolate Mint Ganache Cricket Cookies

Entomo Farms, The future of foods, Sustainable, Food, Cricket Powder, Powder, Protein, Future, Crickets, Eating, Recipes, Roasted, Sustainability, Planet, Entomology , food, Water, Organic, Biologic, Delicious, Mealworms, Mealworm Powder, Mealworm Protein, feed
Entomo Farms, The future of foods, Sustainable, Food, Cricket Powder, Powder, Protein, Future, Crickets, Eating, Recipes, Roasted, Sustainability, Planet, Entomology , food, Water, Organic, Biologic, Delicious, Mealworms, Mealworm Powder, Mealworm Protein, feed

These delicious cookies are gluten-free

Made with Protein 2050 Organic Cricket Powder , Makes 45 cookies

Ingredients

1 cup almond butter

2 eggs

¾ cup coconut palm sugar

1 tsp baking soda

½ cup cocoa powder

1 tsp vanilla extract

Mint Cricket Ganache

1¾ cups semi sweet or dark chocolate chips

1 ½ Tbsp coconut milk

1 ½ tsp peppermint extract

2 Tbsp (20 g)  Protein2050 Organic Cricket Powder

 

Ganache

  1. Heat up water in a double boiler or place a glass bowl over a pot of water and heat at medium to high heat.
  2. Melt chocolate, coconut milk and peppermint extract. Stir with a whisk while melting.
  3. Add Protein2050 cricket powder (gluten-free if necessary)
  4. Add more almond milk and whisk until consistency is thin, not watery but not thick.
  5. Take each cookie and place top down into the ganache. Remove and then place on a parchment lined cookie sheet.
  6. Place cookies into the refrigerator or freezer to cool and set.
  7. Voila! These cookies also freeze very well for future midnight mint snacks!

Directions

  1. Preheat oven to 350F
  2. Using an electric mixer, beat together almond butter, eggs, coconut sugar, baking soda, cocoa powder and vanilla extract.
  3. The dough will be quite sticky and thick. Place dough in between two large pieces of plastic wrap and with a rolling pin roll out as thin as possible.
  4. Place dough onto a cookie sheet and put into the refrigerator for 15-20 minutes to chill.
  5. Use a cookie cutter or rim of a glass to cut out cookie circles.
  6. Place on a parchment lined cookie sheet and then bake for 8-10 minutes.
  7. Set aside to cool while you make your cricket ganache.

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