Caveman Cuisine: 5-Layer Bacon Bar


Are you ready for this?

Ingredients:

5 strips uncured pork bacon (cooked crispy, cooled, and dried)
3oz dark chocolate (70% cocoa or above, I used unsweetened 100% cocoa but it is not for the faint of heart)
3oz creamed coconut (Let's Do Organic brand)
1tsp butter

Directions:

In a double boiler (or with a Pyrex measuring cup suspended in a pot of boiling water by its handle) melt the chocolatewhile stirring occasionally.  Be careful not to let any water get into the mixture otherwise it will seize up.

While the chocolate melts, add your package of  creamed coconut to the warm water.  As the creamed coconut heats up, you will have to knead it several times to completely soften it.

When the chocolate has completely melted and the creamed coconut is completely soft, take out a sheet of wax paper and press it into the lid of an upturned butter dish.  Make sure that there is plenty of extra wax paper to ensure that nothing will get into the actually dish.  Rub the wax paper with butter to ensure that it will easily release later on.

Pour a tbsp or two of coconut butter into the mold and press in a slice of bacon.  Pour a layer of chocolate over the bacon, add another layer of coconut butter, and another slice of bacon.  Repeat this process and end with a final layer of coconut butter and chocolate.  Allow the bar to chill in the refrigerator for at least 30 min.

After the bar has hardened, remove it from the mold and peel off the wax paper.  Slice the bar into 4 or five hunks with a sharp knife.


Yield: OMFCB (One Meaty F'n Candy Bar)



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About Tony Fed

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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8 comments:

  1. Ok, you mention creamed coconut and coconut butter. Are those one and the same? Never seen creamed coconut but have a jar of coconut butter. This recipe looks effing amazing!!!

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  2. Cari, glad you like the recipe, and I have to agree, the combination of coconut, chocolate, and bacon is pretty effing amazing! To answer your question, I use the terms coconut butter and creamed coconut synonymously, but the specific product that I used is the Let's Do Organic Creamed Coconut that comes in a little green 7oz box with a single plastic bag of creamed coconut/coconut butter inside. If you click the link on the "Ingredients" list, it will take you to Amazon.com and a picture will pop up so you can see exactly what it is.

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  3. Oooooh! I've got to try this. I'm salivating like the dog at dinner time.

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  4. UM. This is ridiculous--as in insanely good looking. I'm making this, like NOW! Thanks for sharing!

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  5. I have a question about the cooking process. The instructions say to have the chocolate in the double broiler and to place the creamed coconut into the warm water. But it never specifies how much water is used or anything like that. I've never used a double broiler before or cooked with creamed coconut so maybe I'm missing something. But is there a specific measured amount of water that should be used? If not wouldn't you just end up with softened creamed coconut with tons of water content? Sorry, if this isn't explained well enough.

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  6. Kenneth: it sounds as if you put the entire bag of coconut butter into the warm water to soften it, so you can easily work with it.

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  7. I think I just died and went to heaven!!!!!

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  8. No! This is crazy! (sound of door slamming as she runs to grocery store)

    I love you

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