Chocolate Covered Insect Trail Mix

Serves 6 · 15 min prep

Estimate for one serving

• 280 cal
• 11g protein
• 26g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1 cup chocolate-covered crickets
• 1/2 cup chocolate-covered mealworms
• 1/2 cup roasted almonds
• 1/3 cup roasted cashews
• 1/3 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1/2 cup mini pretzel twists, broken
• 1/4 cup dark chocolate chips
• 1/2 tsp flaky sea salt

Instructions

1. 1If your insects are not already chocolate-covered, melt a small amount of extra chocolate, dip the crickets and mealworms, and chill until set before proceeding.
2. 2In a large mixing bowl combine the chocolate-covered crickets and chocolate-covered mealworms as the clear protein-forward base.
3. 3Add the roasted almonds, cashews, and pumpkin seeds, tossing gently so the insects stay whole and prominent.
4. 4Fold in the dried cranberries and broken pretzel pieces for sweet-salty contrast and crunch.
5. 5Scatter the dark chocolate chips through the mix so every handful gets a little extra melt.
6. 6Finish with a light sprinkle of flaky sea salt and toss once more to distribute.
7. 7Taste a spoonful and adjust salt or cranberries if you want more sweet or savory balance.
8. 8Transfer the trail mix to a large jar or individual snack bags for grab-and-go servings.
9. 9Store at cool room temperature up to a week; refrigerate if your kitchen is warm so the chocolate coating stays intact.
10. 10Serve in small bowls at parties or pack for hikes—the insects remain the star of every handful.