Maple and Chocolate Bacon
If loving bacon is wrong, we don’t want to be right. If you feel the same way, our Maple and Chocolate Bacon may be exactly the crazy kind of dessert recipe you’ve been looking for. There’s nothing low-fat, low-cal or low-sugar about this unusual treat. We certainly can’t call it healthy, but hey, it is dessert after all. At least it’s gluten- and carb-free. We do suggest using only uncured, nitrate-free bacon to avoid eating the carcinogenic preservatives found in some heavily processed types of bacon. Use this Maple and Chocolate Bacon as a sweet and salty topping for other baked goods like doughnuts, pancakes or waffles, or enjoy as is for a high-protein candy break.
Cooking Time15 min
- 1 pound thick-cut uncured bacon
- Wooden skewers
- For Chocolate Sauce:
- 1 cup Coco Treasure Organic Coconut Oil
- 1 cup dark or milk chocolate chips
- 1 teaspoon pure vanilla extract
- For Maple sauce:
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon pure maple syrup (not maple-flavored syrup)
Soak wooden sewers in water for 30 minutes. Preheat oven to 400 degrees. Thread bacon onto skewers and place on a parchment-lined baking sheet. Bake for 15 minutes or until bacon is crispy but not overdone. Place on paper towels and allow to cool slightly.
Chocolate Sauce: Place all ingredients in a double boiler on low. Whisk ingredients until melted and combined.
Maple Sauce: Place all ingredients in a double boiler on low. Whisk until coconut oil is melted and all the ingredients are mixed and the sauce is smooth. If too thick, add more milk 1 teaspoon at a time.
Dip a fork into the chocolate sauce and drizzle over the bacon. Use as much or as little as you like. Repeat the same process with the maple sauce.