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Okay, so I haven’t eaten bacon in years. It was never a favorite of mine anyway, but once in awhile I think about how bacon can add a lot of salty, smokiness to things like salads
or sandwiches. So when the mood strikes, I make coconut bacon, which in my opinion tastes like bacon. It might not to you, but it makes a delicious snack nonetheless.
This is a pretty simple recipe, and can be adjusted based on your preferences. I’ve made this a lot and tweaked it to this easy version. You can use whatever sweetener you want, or leave it out. My favorite is maple syrup — particularly this one
— but any will work. You can also use coconut aminos if you avoid soy.
One important thing though: It will crisp up considerably when it’s cool, but if you leave it out, the crispness will go away quickly, unless you store it in airtight container. I rarely get to the point of storing it though, because my husband and I usually just snack on what doesn’t get used.
Use this in salads, on top of avocado toast, on soup,
or sprinkled over almond butter toast. Sooo good.
Coconut flakes baked with a mix of seasonings turn into crispy, smoky goodness, reminiscent of bacon. An easy way to get your vegan "bacon" fix.
- 1 cup large flaked unsweetened coconut
- 1 tablespoon melted coconut oil
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1/2 tablespoon sweetener of your choice — such as honey brown sugar, or maple syrup
- 1 teaspoon liquid smoke
- 1/2 teaspoon coarse black pepper
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
Preheat oven to 325 degrees F.
Line a baking sheet with parchment. Coat the coconut with the rest of the ingredients. Spread on the baking sheet.
Bake for 5 minutes. Remove. Stir. Pop back in the oven and continue baking until it’s browned and crisp, 5-10 more minutes. Keep an eye at this point, because it could easily burn.
Let cool completely. Store in an airtight container.