Chapul Cricket Bars and Flour

Expanding on sustainable food sources has been the greatest advancement and leap for food producers and brands over the last 10 years. As the worlds population continues to grow as well as urban development, food makers are looking for ways to capitalize on the same nutritional levels we need to survive with a minimal impact on land and resources. What consumers did not expect is one of the resources could be the most pesky, yet delicious. Chapul capitalized on the idea for sustainable food sources through their international adventures; the delicacy of sauteed crickets around the world resulted in the next big food revolution. Thus Chapul Cricket Bars and Flour were born.

Crickets you say? The first reaction is probably one of disgust, the second might be heebee jeebee’s and if you are adventurous with your food like me, then you might shrug your shoulders and think “How bad can it be?” Mexico fries and saute’s their chapuline crickets which have been enjoyed for years. The Phillipines, Italy, Thailand, Australia and even the Middle East have dined on the delicacy of our “crunchy,” entomic protein sources. So why is the United States so hesitant? Think about sushi and the hesitation by so many to eat raw fish, the idea is psychological.

chapul cricket protein bars, chapul cricket barsHow psychological is the rising food source, I began to research the idea of eating crickets, raising crickets and the harvesting process. I found that the cricket farms are the most humane in the harvesting process as well as living conditions. The farmers take great care as to avoid over-population in housing which can lead to problems as well as a reduction in overall quality. What else I found is that the protein and overall makeup is comparable to that of shellfish, so if you happen to have a shellfish allergy, this might not be a great alternative for you.

Chapul was founded by Pat Crowley, who grew up right here in the Arizona desert, surfing the waters of Saguaro Lake. The same lake myself and now my kids have enjoyed for years. Pat’s passion and love for the water, his desert living and heart to capitalize on our limited resources inspired the food revolution with Chapul.

Offering a high protein baking flour, four variety protein bars and a protein powder. At 5g of protein per serving, this is double the amount from a standard wheat flour, utilizing 92% less resources than traditional farming for grain and protein and offers a unique flavor all it’s own. The four protein bars come in tasty flavors of peanut butter & chocolate (Chaco Bar), dark chocolate, cayenne & coffee (Aztec Bar), coconut, ginger & lime (Thai Bar) and matcha tea, goji & nori (Matcha Bar). Each offering their own sweet, tangy, salty and spicy spin to satiate any craving. Using the Chapul Cricket Flour, these amazing tasty bites were created in my home and I hope you can enjoy: Chocolate Caramel Rum Cake Bites. Did I mention these bad boys are all gluten free? The flours and the protein bars. HUZZAH!

Rum Cake bites, chapul flour, chapul cricket flour recipe6 eggs, separated
3/4 teaspoon cream of tartar
1 1/2 cups sugar (I split this into 1c. brown sugar, 1/2c. granulated sugar)
1 1/2 cups flour
1/3 c baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Rum
1 teaspoon vanilla

Pre-heat oven to 350, grease a bundt pan and set aside. Beat egg yolks slowly adding brown sugar until creamy, slowly add in the cocoa and salt. In a separate bowl beat the egg whites, cream of tartar until peaks form and then slowly add in the granulated sugar. Mix the flour, baking powder into the yolk, sugar, cocoa mix while slowly adding in the rum and vanilla until well blended. While on a low to medium pace, mix in the egg whites. Pour into pan and cook for 45 minutes. If doing the bites in a mini-cupcake tin, reduce your cook time accordingly.

On the cooktop in a medium sauce pan, heat the following ingredients:

1/2 cup packed brown sugar
1/2 cup butter or margarine
2/3 cup whipping (heavy) cream

Once all the ingredients are creamy and mixed together and creating a hot, low bubble, reduce heat and slowly add in 1/4 cup rum stirring constantly to avoid burning, bubbling, splashing and curdling. Continue to stir until well blended, remove from hit and let stand for 20 seconds. Spoon over cooled cake until the entire cake is well coated and saturated. Enjoy!

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6 Replies to “Chapul Cricket Bars and Flour”

  1. I would try the Chaco Bar since I think chocolate or coco flavor can hide most anything you may think is unpleasant! The rum is good too!

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