Coconut "Bacon" Chocolate Bark

By Amy Levin
August 24, 2016
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Serves: 6

Candied Coconut "Bacon"

  • 5 cups coconut chips
  • 1/2 cup coconut sugar
  • 1/4 cup apple cider vinegar
  • 1 tablespoon tamari
  • 2 tablespoons coconut flour
  • 2 tsp smoked paprika
  • 1/2 teaspoon chipotle pepper powder
  • 1/2 tablespoon onion powder
  • 1/4 cup nutritional yeast flakes
  • 1 teaspoon sea salt
  1. Soak the coconut chips in enough water to cover for 1 hour and the strain it.
  2. Make sure you sieve the coconut very well so there’s no excess water remaining— this will just dilute the flavour.
  3. In a bowl, mix together all the ingredients.
  4. Transfer to a Teflex-lined dehydrator tray. Don’t spread the mixture out too much, you want it to “cluster up” when it’s done drying.
  5. Dry at your desired temp for 8-12 hours. Once the sugars have dried and crystallised, flip the clusters onto a mesh tray and finish drying until they are completely dry and crisp.
  6. Use them as a snack, salad topping or use them in chocolate (see recipe below) for a real treat! They will keep well in an airtight container for several months.

Coconut "Bacon:" Chocolate Bark

  • 7 ounces cacao paste or dark chocolate
  • 1 cup candied coconut "bacon"
  • 2 tablespoons dried or freeze dried banana pieces
  1. Melt the chocolate over a double boiler.
  2. Once your chocolate is melted, add the remaining ingredients (reserve some banana pieces and coconut “bacon” for garnishing ) and mix well to combine.
  3. Pour the mix onto a Teflex or greaseproof paper lined tray of your choice ( you could also set this in a silicone mould, if your prefer ) and sprinkle some freeze dried or dried banana pieces and coconut bacon on top.
  4. Set in the fridge for 15-20 minutes or until the chocolate is set.

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