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!