A nut free offering, the Dark Chocolate, Coffee, Cayenne Bar is a simple combination of dates, cocoa, coffee beans, cricket flour and a late blooming wave of cayenne heat. By mixing the sweet, bitter, and spicy we’ve created a tasty and exciting flavor.
Our PB&J recipe is an adult homage to the childhood classic. We combine peanut butter with whole strawberries and toasted gluten-free oats to nail that nostalgic flavor. One bite will bring you back (but this time it’s actually good for you).
The Matcha Bar brings the flavors of Japan in a high-protein, low sugar package. A tahini base, with matcha green tea powder, superfood goji berries, sesame seeds and the salty taste of nori to finish it off.
Our original flavor. Inspired by the efficient Chaco people, a pre-Columbian civilization in the Colorado River Watershed, the Peanut Butter & Chocolate Bar is a delicious blend of dates, chocolate and peanuts, cricket flour and Omega-3’s from flax seed.
Who doesn’t love chocolate? This bar tastes just like that brownie you crave without any of the junk. Boasting an exceedingly simple ingredient list with nothing you can’t pronounce, Cacao Nut is the perfect primal snack. Try pairing it with your favorite coffee for the perfect afternoon pick-me-up.
We combine juicy blueberries with vanilla, almond butter and sea salt to deliver a not-too-sweet treat bursting with flavor and packed with protein. Equally suited to breakfast on the run or as energy for the trail.
For our first nut-free* offering, we take a delectably smooth sunflower seed butter base, add bananas, vanilla and a touch of spice for good measure. Tasting exactly as its name describes, it’s banana bread, without the junk.
* Manufactured in a facility that also processes peanuts, tree nuts, wheat, milk, soy, and egg.
Cricket protein is similar to beef and salmon when it comes to quality protein. It has all of the essential amino acids and is packed with B vitamins with a perfect balance of an Omega 6:3 ratio of 3:1. In addition, crickets have more calcium than milk and more iron than spinach. The cricket’s chitin (exoskeleton) is a prebiotic just to top it off. ×
Crickets can be grown using less than 1% of the water needed for an equivalent amount of beef. Insects produce virtually no greenhouse gas when compared to beef and can be grown on bio-waste reducing the need to use land to grow their feed. Bugs are an environmentally friendly food source. ×
Insects need substantially less land than other livestock and can be grown vertically in an urban environment. They are grown humanely and can be grown just about anyplace in the world by households, small farmers and large commercial interests. Insects for food is trend whose time has come... again. ×
Current meat production is unsustainable and the more insects people eat, the less meat they will consume. If we make edible insects a trend in North America and Europe, the rest of the world will follow. ×