My husband loves bacon… and so does his mom. What do I do when she comes to visit for her birthday? Ummm… end the visit with this!
Inspired by a blogpost on #thrivemarket, I tweaked a bit to make my own and topped with a yummy dark chocolate goat milk ice-cream. Went nuts! I don’t like to eat bacon, but I certainly appreciated the flavor profile and the warm reception to this dessert that should be eaten chilled, not-room temperature. Bacon lovers and non dessert fans will find this option intriguing to say the least!
CRUST= 1 cup sprouted and very lightly toasted pecans, 1/2 cup fine ground almond flour, 2/3 medjool or other caramelly dates, 1/4 cup maple real bacon cube bits– EPIC brand was used here, several dashes of Himalayan pink salt and all-spice.
FILLING=2.5 cups of soaked cashews (4 hours or so), 1/4 coconut oil, 1/3 cup coconut nectar or Lakanto brand maple syrup, 1 dollop vanilla paste or extract, 1/5 cup of maple bacon cube bits, 1/4 teaspoon Himalayan pink salt.
DRIZZLE=equal parts of coconut oil and coconut nectar warmed up to mix with Nutzo brand Power Fuel (almond-nut-mix butter) and one dash of vanilla extract. Set aside some large flakes of sea salt for topping before putting on and sprinkling on top of the ice cream scoop!
WHAT TO DO:
Use a 6-inch springform pan or smaller for a taller, thicker pie… line the bottom and lightly oil the sides with coconut oil
For crust= Coarsely chop by hand up the gooey dates and then throw all in a food processor and go for it until it is all finely and thoroughly mixed together. Place in refrigerator for now.
For filling= put all ingredients in food processor and keep going until smooth… if it’s too thick or the machine is laboring, mix in more maple or coconut oil until it hums along happily. Pour into crust. Chill.
For drizzle=warm up all the ingredients together and then whisk well and drizzle to your delight! This was actually my favorite part and I kept drizzling it onto my spoon and into my mouth!
To serve=In stored in freezer, let thaw 30 minutes and then slice, scoop ice-cream on top and drizzle. If in fridge, serve beautifully garnished right away! THIS IS A SALTY-SWEET LOVERS DISH!
HAPPY BIRTHDAY CHERYL! 🙂