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Blue plate and a small ramekin on yellow background. On the blue plate, there are two toasts with peanut butter made with edible insects which are a great source of protein. In the ramekin, there's some more cricket peanut butter.

This peanut butter is one of our absolute favourite healthy snacks that's super simple to make - now packed with even more flavour and protein and from the crickets. We love this on toast or to add to all sorts of breakfasts and desserts, including our fluffy pancakes!


Serves: ~400g

Time: 15 mins


Unsalted Blanched Peanuts - 370g

Sea Salt - 2 tsp

Sugar - 1 tsp


Peanut Oil


1. ROAST | 10 mins

  • Preheat the oven to 180C fan/200C/gas 6.

  • Tip the peanuts and crickets onto a large baking tray, place in the oven and roast for around 10-20 mins – stirring now and again to ensure they don’t catch at the edges or burn. Remove from the oven when golden brown and then leave to cool completely.

2. BLEND | 5 mins

  • If wanting to make crunchy butter, set a small handful of peanuts aside and lightly crush.

  • Tip the remaining cooled nuts into a food processor and add the salt and sugar. Blend for 4-5 mins, until you’re left with a smooth nut butter. If making crunchy butter add in the crushed peanuts 1 minute before finishing.

  • If you want to loosen the consistency, add 1 tsp of oil and blend again.

Cook this recipe with our Ready to Cook Dried Crickets.


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