Here are a few bacon wraps I’ve made. Ingredients and directions are below.
…with liver pate and chives….
…with turkey pate ….
…with nut butter, chocolate, cranberries….
Best way to eat these is to pop’m in your mouth and have fun chewing and savoring the flavors.
Bacon wrapped stuffed dates
pastured pork bacon strips (1 strip makes 2 wraps)
medjool dates (1 date per wrap)
almond butter (1 tsp per wrap)
dark chocolate pieces* (1/2-inch piece per wrap)
dried cranberries or banana slice (1 per wrap)
1. Cut the bacon strips in half, about 3-inch long pieces.
2. Partially cook the bacon on both sides, remove from heat and let sit. (see image below)
3. Meanwhile, remove the date pits and flatten the date just a bit, making room for the goodies.
4. Place the almond butter, chocolate and cranberry in the center of the date and close tightly.
5. Wrap with the bacon, secure with a wood toothpick.*
6. Place the wraps on a saute pan, cook on medium heat, turn occasionally and cook until bacon is cooked through and chocolate is soft, about 4 minutes each side.
7. Or cook in a broiling pan and broil until the bacon is cooked through, about 4 minutes. Flip and repeat if necessary.
Best to get “unsweetened chocolate” to avoid the sugar. All other chocolates (bittersweet, semi sweet, others) have sugar added to them, and it’s best to choose how and what sweetener you want to use.
Wood toothpicks can burn under the broiler, so place the wrap on the broiling pan so that the toothpick in under the wrap. Or, soak the toothpicks in water overnight before using.