Pre-heat the oven to 180 degrees and dry roast your crickets for around ten minutes. Once they start to turn golden brown they are ready, so remove them and set aside to cool.
Place the cashew nuts in a food processor and pulse for 15 seconds until chopped into small pieces.
Add in the dates, cherries and cacao powder and blitz for twenty seconds. Now add in the crickets and maple syrup and blitz until all of the ingredients form into a ball. This may take a few minutes but you will notice a sudden change in the texture and consistency of the ingredients.
Roll out on greaseproof paper until you have a neat rectangle and place in the freezer for twenty minutes to set. Once the mixture has set remove, cut into squares and keep in the fridge in a sealed container.