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Ingredients
- Candied Coconut "Bacon"
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5 cups
coconut chips
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1/2 cup
coconut sugar
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1/4 cup
apple cider vinegar
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1 tablespoon
tamari
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2 tablespoons
coconut flour
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2 tsp
smoked paprika
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1/2 teaspoon
chipotle pepper powder
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1/2 tablespoon
onion powder
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1/4 cup
nutritional yeast flakes
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1 teaspoon
sea salt
- Coconut "Bacon:" Chocolate Bark
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7 ounces
cacao paste or dark chocolate
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1 cup
candied coconut "bacon"
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2 tablespoons
dried or freeze dried banana pieces
Directions
- Candied Coconut "Bacon"
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Soak the coconut chips in enough water to cover for 1 hour and the strain it.
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Make sure you sieve the coconut very well so there’s no excess water remaining— this will just dilute the flavour.
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In a bowl, mix together all the ingredients.
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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.
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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.
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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
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Melt the chocolate over a double boiler.
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Once your chocolate is melted, add the remaining ingredients (reserve some banana pieces and coconut “bacon” for garnishing ) and mix well to combine.
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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.
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Set in the fridge for 15-20 minutes or until the chocolate is set.
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