coconut bacon

Vegan Molasses Bacon Granola

vegan granola recipe

People who love salt with their sweet will love this recipe! We combine the sweetness and crunch of granola with the salty crunch of our coconut bacon. Add more nuts or chocolate chips for a trail mix or use this granola on toast, in baked goods, or just eat it by the handful for a quick snack.

Vegan Molasses Bacon Granola


  • 1 TBSP molasses

  • 1 TBSP maple syrup

  • 1 TBSP neutral oil (we used grapeseed)

  • 1 tsp vanilla extract

  • 2 cups oat (rolled or quick- quick oats become kind of ‘dusty’ but they work!)

  • 1 cup nuts or seeds (I used pecans and sunflower seeds)

  • 1 cup coconut bacon (or however much you want! the little pieces at the bottom of a bag are good too)

  • Nutmeg, Cinnamon, Salt to taste


  1. Pre-heat oven to 300 degrees Fahrenheit.

  2. Combine all of the above ingredients in a big bowl. I used my hands! You don’t have to use your hands but it’s very easy that way.

  3. Line a baking sheet with parchment paper or use a silicone baking mat to prevent the mixture from sticking to the pan.

  4. Fill the pan with the mixture! If you like clusters, pack the granola up higher, or use a smaller pan to get thickness. The thickness is what helps create clusters.

  5. Bake for 30-40 minutes, stirring every 12-15 minutes to prevent burning or too much browning in one area.

La Femme Vegan's No Bake Protein Bites

Image by Jasmine Marie, La Femme Vegan

Image by Jasmine Marie, La Femme Vegan

Let’s face it: peanut butter and coconut bacon go together better than peanut butter and jelly. There. I said it. Elvis might have made it famous but I’m claiming it the most boldly :P Anyway, the epic flavor combination strikes again in these Vegan Elvis Coconut Bacon No Bake Snack Bars.

Check out the easy recipe from La Femme Vegan and follow Jasmine on Instagram!

Vegan Caesar Toast with Coconut Bacon

Vegan Caesar Toast with Coconut Bacon

Vegan Caesar Toast with Coconut Bacon

Are we suggesting a salad inspired breakfast? Yes, BUT we also added coconut bacon, and what could go wrong when you put together a slightly tangy dressing with fresh greens, crisp cucumbers and smokey bacon? Nothing. The answer is nothing.

We found this combination to make for a refreshing breakfast and it’s actually easy to make, you can have all the parts ready ahead of time and assemble quickly. Chop the cucumber and greens in advance. Toss the greens in dressing while the bread toasts. Put it all together, top with coconut bacon and eat! The rows as seen in the picture above aren’t necessary. We just googled “Bon Appetit toast pictures” and felt like we had to step our game up lol (but not lol, that’s really what we did).

Vegan Caesar Toast with Coconut Bacon

Breakfast Bacon Pizza

This breakfast bacon pizza creation is our latest breakfast routine! This is how we work most of the time, we find something that we like, that's easy to put together, and we stick with it for awhile. I wanted to share because it's so simple and who doesn't need more breakfast ideas?

Here's what we use:
Follow Your Heart Gluten Free Tortilla
Refried Beans- Home made or canned
Tofu Scramble- Pre-made, we always keep a tupperware of our Simple Tofu Scramble recipe in the fridge for this or for tacos
Daiya Cheese
Proper's Pickle Pickled Serranos
And finally, topped it all off with our Coconut Bacon





Easy Vegan Bacon and Cookie Dough Truffles

Is there anyone who hasn't seen the famous Oreo+cream cheese cookie balls that people blog about each and every Christmas?

Those sound good and fine and whatever but these are easier to make and vegan and there is a million variations for toppings! As I've said before, the addition of bacon balances out this super sweet holiday season with an interesting salty and smokey touch.

This isn't even a recipe, it's a strong suggestion to combine these ingredients and enjoy the holidays in all of their full-belly-nap-inducing glory. 

1 tub EatPastry cookie dough, I used chocolate chip
4 tbsp of Nature's Charm Condensed Coconut Milk*
2 cups vegan chocolate chips (not Ghirardelli, those aren't vegan any more!)
1/4 cup Coconut Bacon


  1. In a bowl, combine the condensed coconut milk with the EatPastry dough. This makes for a softer 'bite' into the truffle and adds some coconuty sweetness. *If you can't find vegan condensed milk, you can use Tofutti Cream Cheese. But try to find the condensed milk!
  2. Roll the mixture into balls. 
  3. You can either dip them in chocolate at room temperature or you can freeze the balls. I find freezing them makes it a little easier, they don't break apart as much for me. You can even just pop them into the freezer for 10-15 minutes so they firm up.
  4. Melt your chocolate chips. Make sure you use a container with enough room for dipping but also so that your chocolate is high enough in the container to coat the cookie dough mixture. You can either melt them on the stovetop- with a bowl over a boiling pot of water, or you can microwave the chips and melt them this way. If you go with the microwave method, go for 15-20 second at a time and stir in between, so you don't end up with burnt chocolate. When your chocolate is mostly melted, you probably won't need to microwave it again. Just stir and let the already melted hot chocolate melt down the rest of the lumps.
  5. Place the dough ball onto a fork and dunk your dough ball straight down into the chocolate. If your chocolate isn't deep enough to cover the entire ball, you can tilt the container of chocolate towards you, until you can cover the entire ball.
  6. Tap the fork on the side of your container.  This will pull excess chocolate back into the container and will leave less of "puddle" when you set your treat down to cool.

  7. While the chocolate truffle is still wet, place coconut bacon on top. Or, you can roll the entire ball in coconut bacon, depending on how much bacon you want!

  8. Place the truffle on parchment paper or silpat to keep the chocolate from sticking. 

  9. Refrigerate your cookie dough truffles, just until they're set. The freezer can cause cracks in your chocolate. You also don't want them to be refrigerated for too long, or your chocolate can start to 'bloom' and leave those white grainy spots on the truffles. 

Vegan Peanut Butter Bacon Fudge Recipe

My aunt owns her own hair salon in Berwyn, Illinois, where I grew up. It's down the street from where my parents live, and during the summer my friends and I would use it as a marker for how far we could before we  were "too far" and we'd turn right back around after waving a hello at my aunt. Her clients are friendly, many of them in their 70s and 80s, and they love my aunt's "crazy" accent. If I were to compare her to a character people have heard of, it would be the aunt from My Big Fat Greek Wedding. 

Every year, she makes dozens and dozens of traditional Greek cookies as Christmas treats for her clients. And I really mean dozens and dozens- she does not let that cookie tray run out ever during the holiday season. Over the years, clients started bringing in cookies and treats to share with her. And this, is where this story starts to have a point.

We always had traditional powdered sugar cookies and honey cookies, but I remember being most excited by the things my aunt would bring home from her clients. Namely, fudge. One client always made giant slabs of different kinds of fudge. I looked forward to them every year and after going vegan, I remember my aunt saying there was no one to eat it now that I couldn't have any!

Fast forward to years later, an Internet friend posted a picture of peanut butter fudge that looked amazing. And even better, she was a VEGAN Internet friend! I don't know why I had never thought of making fudge before, it seems like one of those special things that just shows up and blesses you with deliciousness?

These were her instructions:

It's a super easy recipe to follow and adapt (1 part pb to 1 part butter) and I think a great addition to a Christmas cookie platter. It's rich but the bacon adds some much needed salt when you're in a sugar cookie coma.

Here's how I made our peanut butter bacon fudge:

Ingredients & Supplies:
1 cup peanut butter
1 cup Earth Balance butter
1 tsp of vanilla
2 cups of powdered sugar (you may or may not use the entire 2 cups)
1/3 cup Coconut Bacon
Plastic wrap or Parchment Paper


  1. Over low-medium heat, melt your Earth Balance and peanut butter together. If you are like me, you may be tempted to up the temperature on this and be done faster, so you can eat faster. Don't be like me. Let it melt slowly.
  2. Whisk in a teaspoon of vanilla and whisk everything together as it melts down, until you've basically got a sauce of peanut butter. Your kitchen will smell amazing.
  3. Remove the pot from heat and start adding powdered sugar to the mixture. I do this in 1/2 cup increments and whisk in between, so that I don't get any lumps.
  4. The OG recipe calls for 1/2 a pound of powdered sugar, which is about 1 and 7/8th cups of sugar. If you've nearly added all the sugar and the mixture is solid and hard to combine, you don't need the last bit of sugar. 
  5. I free-form the fudge in plastic wrap or parchment paper, whatever we have available. I usually scoop the mixture out into the middle of the wrap and then use the wrap to form a square of even thickness. 
  6.  While it's still warm, sprinkle Coconut Bacon over the top of the fudge square. I take the parchment paper and press down into the fudge lightly so the bacon gets nice and stuck in there.
  7. At this point, you can refrigerate your fudge so that it will set faster. Or you can let it dry naturally. I refrigerate because PEANUT BUTTER.

RECIPE: Tomato Coconut Bacon Relish

Coconut Bacon Relish on Rosemary Crostini

Coconut Bacon Relish on Rosemary Crostini

Somehow, SoCal went from a wintery freeze to a heatwave in just a matter of days. I swear, it was like 50 degrees when the week started... that's chilly for around these parts! ;) By the weekend, we were hanging out and Kyle was wearing seersucker in the sun. The good weather meant two things: GRILLING TIME and ICE CREAM TIME!

It just so happens that grilling time coincides with an amazing time to be vegan. Not only did we have the new Beyond Meat Beast Burgers to try, but also a brand new pack of the Follow Your Heart American Cheese Slices. Alright, so maybe the pack of slices wasn't brand new and a mouse named Andrea had already eaten a few pieces cold BUT... I mean, how far has vegan cheese come in just a few short years?! 

You could try both of these new items and throw coconut bacon on top and call it a day, but if you really want to up your burger game, try our Tomato Coconut Bacon Relish recipe. You get the smoke from the coconut bacon and the seared red pepper, and a really nice acid kick from the tomatoes. Kyle says this is an "umami bomb", but I refuse to use the word umami. (Ok that was me, Kyle, typing that sentence. I just like to give Andrea a little grief here and there. Back to my soon-to-be-wife's blog post!)

We loved this relish- we ate it on crackers and have been coming up with new ideas for it ever since we had it on these burgers. Try it on a BRAT sandwich... that's just some mayo, this coconut bacon relish, and some arugula for an amazing simple sandwich. Or, mix it into some mayo for an awesome aioli! 

Is it vegan or is it meat? BEAST BURGER!

Is it vegan or is it meat? BEAST BURGER!

Tomato Coconut Bacon Relish

1/4 cup white onion, chopped
1/4 small red bell pepper, chopped
1 cup cherry tomatoes, chopped
1/4 cup  coconut bacon
1 tbsp oil (we use canola)
1/2 tsp tamari
1 tsp apple cider vinegar
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic


  1. Add the oil to your pan and turn your stove top burner to high. You want a really hot pan to start off with!
  2. Add the onion and red pepper to the pan. Add the salt. Because you're working with high heat, you want to baby sit your pan and stir often. Everything should cook down but not burn or get too browned. This step should take 1 minute.
  3. Add the tomatoes. Let this cook down for another 2-3 minutes, until they have a little bit of a sear on them and are beginning to blister.
  4. Add the rest of the ingredients: apple cider vinegar, tamari, black pepper and garlic. Reduce heat to medium and let cook for another 2 minutes. 
  5. Add the coconut bacon and stir to make sure everything is coated in the reduced relish you've created.
  6. Cook for another 2-3 minutes until you reach a jam-like consistency.
  7. Remove from burner and allow to cool. I usually put something like EAT IT as the last step, but this is much better when it's cooled down and you get all of the different flavor notes married, from the smoke to the acid to the unexpected sweetness. 

As for the ICE CREAM TIME portion of this blog post, I bring you..drumroll please....the new So Delicious Cashew Milk ice cream. It is so creamy and rich and delicious. We found this along with a bunch of other flavors at Sprouts- can't wait to go back for the Dark Chocolate Truffle! 

March Madness at Guru Donuts


Meet Guru Donuts, the perfect little donut shop in Idaho.  You can find vegan and non-vegan donut perfection here, sprinkled with creative toppings. They've just unveiled their brand new menu for March and we have to say, we're sort of in love? Maybe we're a little bias though ;)

In the starting line up for March Madness comes...dun a dun dunnn...

A vegan maple bacon topped donut, using our coconut bacon! They use real maple syrup and coconut milk in their glaze, then top it off with our smokey salty goodness. Is there anything better?! No. There's not. I answered for you. 

If you're in Boise, check out Guru Donuts. Or if you're one of those crazy road tripping vegans on the hunt for donuts, be sure to include Guru on your next foodcation!

Vegan Bacon Chocolate Covered Pretzels

I don't even want to call this a recipe. Here's an IDEA that we had and it tastes delicious and takes no time! You can easily make a batch with coconut bacon, or sprinkles, or Oreo crumbles, get as creative as you want. They're an easy treat for a Valentine's Day party or even to give to the bacon lover in your family- they'll NEVER know it's vegan!


Coconut Bacon Chocolate Covered Pretzels

Large pretzel rods (we bought ours at Target!)

1 1/2 cups of vegan chocolate chips

1/2 cup coconut bacon, food processed into crumbs

Sprinkles, Oreo crumbs, potato chip crumbs?! (Whatever else you'd like to use!)


  1. Melt your chocolate. Some people like to do this in the microwave. If you're going that route, use a microwave safe bowl and microwave your chips for 30 seconds. Take the chips out, stir, and microwave in 30 second intervals until the chips are melted. If you microwave chocolate for too long, it will seize up and become a ROCK of chocolate which is delicious but not what we're going for today! If you are going to melt the chocolate on a stove top, put some water in a sauce pot, and put a heat-safe bowl on top of the sauce pot. Put your chocolate into the heat safe bowl and let it melt in there, stirring occasionally. I almost always skip the heat safe bowl and put the chips right into a pot, keep the temperature low, and stir until I get a smooth consistency. Just keep your heat low! This was a very long paragraph for melting chocolate!
  2. While the chocolate is melting, food process your coconut bacon until it's the size of sprinkles. This is also a really good recipe to use up the little pieces left at the bottom of a coconut bacon bag! Don't let any go to waste!
  3. Use a butter knife or a spoonula to spread chocolate on the pretzel rod, leaving a few inches on the bottom uncovered so you can hold your pretzel and not get too messy while eating. 
  4. Sprinkle coconut bacon on to the wet chocolate. As much or as little as you'd like.
  5. You can put the rods down onto a silicone mat or wax paper to dry. I took a ball jar and covered it with aluminum foil, then poked a hole in it and put the uncovered part of the pretzel into the jar so it could dry vertically. It's not really necessary to do it that way though.
  6. Let them set! If you're in a hurry, stick them in the fridge or freezer and the chocolate will dry up a lot faster.
  7. Put them in a jar, in a treat bag, wrap them with a bow, or just eat them. Whatever!

Vegan Cheddar Bacon Ranch Pull Apart Bread

You'll definitely be the most popular person at your game day party when you bring this with you! Or... you can eat it for lunch because you need to take a picture of the recipe. The things we do for you! ;P


This pull apart bread is SUPER easy to make. It requires no technique- other than cutting bread. Use a serrated knife and you've done the hardest part of the recipe!

Vegan Cheddar Coconut Bacon Ranch Pull Apart Bread

1 loaf round bread (we used Italian, sour dough would work too!)

1 stick Earth Balance butter

5 slices Daiya cheddar

1/8 cup Daiya cheddar shreds

1/2 cup Phoney Baloney's coconut bacon

Vegan Ranch Dressing

Green onions for garnish

  1. Pre-heat oven to 400 degrees. 
  2. Cut the loaf of bread width-wise and length-wise but don't cut all the way through to the bottom. You want about 1 inch squares. 
  3. Cut thin pats of the Earth Balance butter and stuff it into all of the crevices. Leave a tiny bit of butter to rub onto the top of the bread. You don't want to stuff it too far down so that the squares break apart, and you want to leave room for the cheese.
  4. Cut Daiya slice circles in half and stuff them into the crevices. We had to break some of the slices into smaller pieces to get the entire thing full of cheese. 
  5. Use that little bit of Earth Balance left to put onto the top of the bread squares, then sprinkle Daiya cheddar on top. I guess this is optional but we like how the shreds get crispy.
  6. Bake for 20-25 minutes. If you find that the cheese isn't get melty enough, you can turn your broiler on. The high heat will get everything melted in about a minute so keep a close eye on it!
  7. Once it's done baking, throw coconut bacon into the crevices.
  8. Drizzle vegan ranch, more bacon, and green onions on top.
  9. Fight for who gets the middle piece and ENJOY! :) 

Vegan Cheddar Bacon Cheese Ball

Anything you can eat, I can eat vegan. Bacon cheese balls are NO exception.


This cheese ball is perfect for a fancy schmancy wine & cheese night, or if you're a bearded man [read:Kyle], paired with a hearty porter or stout. 

My only tips for a tasty cheese ball are:

  • Taste as you go! Adjust your spices accordingly.
  • Lemon adds to the tangy-cheesy flavor, but be careful not to add too much!
  • If you're finding your cheese ball to be too crumbly, add a bit of olive oil to smooth it all out

Vegan Coconut Bacon Cheese Ball

1 cup raw or roasted cashews (I prefer roasted)

1/2 cup slivered almonds

1/3 block of tofu (I used extra firm, just don't use silken)

1/3 cup nutritional yeast

2 tsp lemon juice

1/2 tsp liquid smoke (remember, you're adding smokey bacon to it, so don't over do it!)

4 tsp paprika

3 tsp yellow mustard

2 tsp garlic powder

2 tbps onion powder

Coconut Bacon (around 1/3 of a cup)

  1. Add the nuts to a food processor and let it run on high until the nuts look like bread crumbs.
  2. Add the tofu, lemon juice, liquid smoke, and yellow mustard to the nut mixture.
  3. Add nutritional yeast, paprika, garlic, and onion. Let the food processor run until everything comes together in a dough.
  4. If your dough is too dry, add some olive oil.
  5. Pour coconut bacon into a bowl.
  6. Take the mixture out of the food processor and form into a ball. Roll the ball around in the bacon until the bacon is wedged into the surface.
  7. Cover the cheese ball, and place it in the fridge. This will let all the flavors settle and come together. It will firm up and become sliceable after a few hours. If you want a softer cheese, leave it in the fridge for less time.
  8. Eat with crackers or bread or with a spoon or a fork. Whatever floats your boat. 

Give Thanks for Vegan Bacon Gravy

We've been making this recipe at home for awhile and we thought it was time to share our secret with everyone else.


The best gravies (in our humble opinion) start with a roux, and that's the technique that we're using here. A roux is a French technique using butter and flour as the base for a thick sauce.  Here's our take on a classic, Phoney Baloney's style!

Vegan Coconut Bacon Gravy

1/4 cup (4 tablespoons) Earth Balance butter

1/4 medium sized onion, finely diced (about 1/2 a cup)

1 tsp. chopped garlic

1/4 cup flour

1/2 cup coconut bacon

2 cups vegetable broth

salt, pepper & paprika to taste 

  1. Put a half of a cup of bacon into a food processor. Grind the bacon until it is semi-fine. If you don't have a food processor, you can use a blender or even just the crumbs at the bottom of your bacon bag.
  2. Melt butter over medium high heat.
  3. Once it's melted, added onions and garlic and reduce the heat to medium. Lightly season with salt and pepper.
  4. Cook until the onions are translucent.
  5. Add the flour and quickly whisk everything together until combined. Within a minute, the roux will start to tighten into a thick "sludge." Lower the heat to medium low and allow to cook for a few more minutes. The flour will begin to toast and change color from a white-ish yellow to a medium tan. The color of your roux will more or less determine the color of your gravy- the darker the roux, the darker the gravy! For a classic Thanksgiving gravy, you want your roux to be a medium brown/tan color.
  6. Add vegetable broth and whisk. Whisk. Whisk! This will break up the roux into the stock and give you a smoother gravy.
  7. Add salt, pepper, and paprika to taste.
  8. Turn heat back up to medium to begin thickening the gravy. Continue whisking.
  9. Add coconut bacon and stir until it's evenly distributed. The gravy will change color to a slightly darker brown.
  10. Whisk until the gravy reaches your desired thickness & then serve!

Melted Earth Balance with onions and garlic


Phoney Baloney's Coconut Bacon ground in food processor


Finished bacon gravy on mashed potatoes! Andrea loves canned green beans, Kyle would never make them otherwise. ;P

Vegan Coconut Caramel Apples


We've caught Halloween fever! This coconut caramel pairs perfectly with our salty coconut bacon. It's a grown-up caramel apple, sort of ;)

Don't be scared of making caramel- we swear this might be the easiest recipe we ever post!

Coconut Caramel

1/2 cup light brown sugar

1/2 tsp vanilla extract

1/4 cup coconut cream*

1/8 tsp salt

*You can buy coconut cream (like the kind from Trader Joe's) or you can buy full fat coconut milk. Put the full fat coconut milk into the refrigerator and the cream will rise to the top and solidify. Skim the coconut cream from the top and use it to make your caramel.


  1. Add sugar, vanilla, coconut cream and salt into a pot over very high heat. I used a much bigger pot then I needed because the mixture will get very hot and bubble a lot.
  2. Stir all of the ingredients together until completely combined.
  3. Continue to stir the ingredients together until the mixture is bubbling and rising.  This should only take one to two minutes.
  4. Once it's bubbling, continue to stir for about a minute longer.
  5. Reduce to low heat- I almost turned my stove off at this point but we have a wonky stove! Stir for another minute over low heat.
  6. Take off the heat and let sit for two minutes. It'll firm up and get sticky fast!
  7. Dip your apples in!
  8. Coat in whatever you'd like- we recommend coconut bacon ;)
  9. Devour!

Vegan Elvis Cupcakes

Here's the baker's version of our Vegan Elvis sandwich. Makes one dozen.


Banana Cupcake

1 1/2 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup Earth Balance, at room temperature

4 bananas

1 tbsp corn starch

1/2 teaspoon pure vanilla extract

  1. Pre-heat your oven to 375° and line a cupcake tin with cutesie liners. ;P
  2. Cream together the Earth Balance, sugar, and bananas until smooth.
  3. Add corn starch, baking powder, baking soda and salt and combine completely.
  4. Add vanilla extract and combine completely.
  5. Add flour ½ cup at a time and combine each time, there shouldn’t be any lumps or bumps in the batter. This won’t be a very runny batter, it’ll be slightly thick but wet.
  6. Pour into cupcake liners, filling about 2/3 of the way up.
  7. Bake for 10 minutes at 375°, then lower your oven to 350. This will help you get domed top cupcakes!
  8. Bake for another 12 minutes at 350° & allow to cool completely before frosting.

Peanut Butter Frosting

½ cup Earth Balance, at room temperature & cubed

1 cup peanut butter

4 cups powdered sugar

1-2 tbsp vanilla non-dairy milk (use only as needed)

  1. Beat Earth Balance and peanut butter together until fluffy.
  2. Slowly beat in the powdered sugar, about half a cup at a time.
  3. If your frosting seems to be getting too thick, add a tablespoon of non-dairy milk in at a time.
  4. Frost cupcakes with whatever means you like, then roll in Coconut Bacon.

The Phoney Baloney's Coconut Bacon is available for purchase online at

Vegan Baked Maple Bacon Donuts

Let's face it, maple and bacon is one righteous combination. This sweet treat utilizes that combo to its greatest potential, but does so without having to deep fry the donuts. Make this recipe to get all the glory of maple, bacon and donuts, without any of the guilt of fried food and dead animals.


Vegan Baked Maple Coconut Bacon Donuts

2 cups all-purpose flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup non-dairy milk

1 tbsp apple cider vinegar

1 tbsp egg replacer

2 tablespoons melted Earth Balance

1 tablespoon vanilla extract

5 tablespoons maple syrup

  1. Spray a donut pan with non-stick spray.
  2. Add apple cider vinegar to your soy milk and set aside- it may curdle but it’s supposed to!
  3. Combine all-purpose flour, sugar, baking powder, salt, egg replacer in a bowl and create a well in the middle.
  4. Add melted Earth Balance, vanilla extract, maple syrup, and apple cider vinegar-milk mixture into the well.
  5. Stir everything together but don’t over mix- over mixing can result in a firmer/more dense donut.
  6. Spoon batter into donut pans, filling about 2/3 of the well.
  7. Bake for 8-9 minutes and allow them to cool completely before taking them out of the pan. Glaze when completely cool.

Maple Glaze

1 ½ cups powdered sugar

3 tablespoons maple syrup

  1. Whisk together powdered sugar and maple syrup. If you want a thinner glaze, add more maple syrup, if you want a thicker glaze, use less.
  2. Dip donut into the glaze and sprinkle with coconut bacon immediately.
  3. Put on wax paper or on a rack to allow the glaze to thicken up/harden.

The Phoney Baloney's Coconut Bacon is available for purchase online here!

(P.S Those Amazon links aren't affiliate links or anything- I just thought Amazon was the easiest way to give visual images of what items we used!)

Crafting the Perfect Vegan BLTA

Since we just shipped our first production batch of Coconut Bacon, we figured it would only be right to tell you how we make our signature BLTA, the way we do in sliders for catering, and the way we did at the old shop in Irvine.

You have to start with two pieces of high quality bread, toasted to perfection and slathered with the right amount of Vegenaise on both pieces. (The right amount of Vegenaise is relative to your particular liking for the product, so we'll leave that up to you.) Take a 1/2 cup of PB's Coconut Bacon and spread it evenly on the bottom slice of bread. Next, layer 2-3 leaves of romaine lettuce followed by 4-6 slices of roma tomatoes. Lastly, slice 1/4 or a 1/2 of an avocado and place on top of the tomatoes. Finish with the top slice of toast, give the whole sandwich a diagonal cut and devour with pleasure!

Now that's a stellar BLTA. Phoney Baloney's Coconut Bacon is available for purchase online here!