coconut bacon recipe

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

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. 

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!