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Supercharged Chocolate-Covered Bacon

October 31, 2017

 

If you're going to have chocolate-covered bacon, do it right. This is Paleo, Bulletproof, and Keto-friendly! To avoid any sugar spikes on your glycemic index, I used the Bulletproof fat-fueled chocolate aka chocolate sweetened with Xylitol and the (g00d) fat content has been boosted with XCT oil.  If you're not into sugar alcohols and prefer other paleo-approved sweeteners, you can use a different chocolate. Typically I use raw honey and avoid sugar alcohols because that can be harder to digest for peeps with digestive issues...but for this recipe, the xylitol isn't in exorbitant amounts so I'm able to have it no problem. Also, I know I have a relationship with Bulletproof but again, I'm not getting paid to write this recipe with their products...should you wish to substitute the ingredients, make educated choices!

 

Finding the right bacon- look for the following things:

 

  1. No nitrites or nitrates

  2. No sugar

  3. Uncured

  4. No msg, no gluten 

  5. No artificial ingredients

  6. Pork raised without the use of antibiotics or growth stimulants

  7. Minimally processed

 

Ingredients:

1 pack of 10 oz Paleo approved 'Nitrate-free' bacon

1/2 cup Bulletproof Fat-fuel chocolate, chopped

1/8 cup Bulletproof brain octane oil (good fats) or coconut oil

1/2 cup Raw cacao powder (high in anti-oxidant)

A few drops stevia (optional)

Coarse sea salt to sprinkle on bacon

 

Special equipment (but not that special...):

- double boiler (sauce pan with heat proof bowl)

-parchment paper

 

Instructions:

1. Cook your bacon as you usually would! Some people like cooking it in a cast iron, I hate the splattering and don't need anymore oil burns than I already have. So I always line my bacon on a baking sheet, and bake it in the oven for 15-18 minutes at 375F. This gets it nice and crispy! Transfer the bacon onto paper towels and let it cool! 

 

2. Melt the chocolate in a heat proof bowl on a double boiler (double boiler: fill a sauce pan with 2 inches of water, place a heat proof bowl on top so that the bottom of the bowl is slightly above the water, place on the stove on medium heat. You want the steam of the water to lightly heat up the bowl)

 

3. Once the chocolate is melted, lower the heat and add the brain octane, and cacao powder. Whisk till well combine and remove from heat. The chocolate on its own will taste bitter but once paired with the bacon and the coarse sea salt, it is perfection. 

 

4. Line a baking sheet with parchment paper. Dip your bacon in the chocolate half way (or 3/4 way if you're a little greedy), for more control, use a spoon to help you coat the bacon. Let any excess chocolate drip off and place it on the parchment paper

 

5. Sprinkle with sea salt, and place in fridge for 10-15 minutes or until the chocolate hardens. Instagram that beauty and tag @paleocollective ;)

 

If you have extra chocolate:

-mix in some sweetener, then put it in the fridge till its hardens

-use a melon baller to scoop the chocolate into little truffle balls

-roll in cacao powder, shredded coconuts, whatever you want, and enjoy a dark chocolate truffle ball!

 

 

 

 

 

 

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