We <3 using CocoBacon® as a vegetarian/vegan alternative to regular bacon. You can sprinkle it on salads, put it on sandwiches or just eat it plain! It’s gluten free, vegan and packed with nutrients. Check out these tasty recipes perfect for subbing in CocoBacon®.
CocoBacon® is a delicious organic snack food that also works great in baking! It’s made from toasted coconut chips that are spiced to taste like real bacon! CocoBacon® is USDA organic, gluten, soy and GMO free. They are also vegan.
Are They Nutritious?
Big time! Coconuts are known for their healthy fat and highly digestible fiber. CocoBacon® is also packed with vitamins, minerals and amino acids. So you’re really adding a tasty health boost to your recipe when you sub in CocoBacon®.
- 2 tablespoons canola oil
- 1 red bell pepper, cored, seeded, and julienned
- 1 yellow bell pepper, cored, seeded, and julienned
- 1/2 cup thinly sliced red onion
- 1 cup half-moon sliced yellow squash
- 1 cup small broccoli florets
- 1 baby eggplant, cut into chunks
- 8 ounces firm tofu, cut into large chunks
- 1 clove garlic, minced
- 1/2 cup teriyaki sauce (check the label: no more than 2 grams sugar per serving)
- 2 cups sliced bok choy
- 1 cup fresh mung bean sprouts
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/2 cup snow peas
- 2 tablespoons sesame oil
- 1/2 package of CocoBacon®
- Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
- In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly.
- While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes.
- Add the bok choy, sprouts, CocoBacon®, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
- Stir in snow peas and sesame oil and remove from heat. Serve immediately.
- Lettuce of choice (we’re using romaine and some spinach leaves for extra iron)
- Roma Tomatoes
- 1 hard boiled egg (halved)
- 1/2 package of CocoBacon®
- Any additional garlands
- One of these tasty DIY dressing recipes
- Just mix together and enjoy!
Maple (Coco)Bacon Cupcakes
- 1 cup spelt flour, or white flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp ener g powder, or 1 tbs ground flaxmeal
- 4 tbsp xylitol or sugar (54g)
- 2 Nunatural stevia packets (or 2 extra tbsp sugar)
- 1 tbsp pure vanilla extract
- 1 cup plain or vanilla yogurt of choice (Silk or SoDelicious both work) (230g)
- 1/4 cup milk of choice (60g)
- 3 tbsp coconut or veg oil (can omit, but the cupcakes will be a bit gummy) (36g)
- 1 C. butter, softened
- 1 T. milk
- 4–5 C. powdered sugar
- 1–2 tsp. maple flavoring
- 1/2 Pack of CocoBacon® for Garnish
- Preheat oven to 350 F, and grease muffin tins.
- Combine all wet ingredients with the energ or flax, and stir vigorously.
- In a separate bowl, combine all remaining dry ingredients, and mix very well.
- Pour wet into dry, and mix until just combined (don’t overmix).
- Cook 18-20 minutes, then let sit at least 10 before removing from muffin tins.
- For Maple Buttercream: Beat butter for 2 minutes. Scrape down the bowl and stir in 1 T. milk.
- Slowly add powdered sugar until buttercream is the desired consistency.
- Add maple flavoring; adjust for flavor depending on the brand of flavoring you use.
Protip: We like to add our CocoBacon® right into the frosting!
- Pipe onto cooled cupcakes; top with crumbled bacon to give cupcakes a salty, bacon taste.
Makes 24 cupcakes.