Smoky Chocolate-Covered Bae-Con
A couple years ago, a well-known blogger shared my rice paper bacon recipe (see my first book) and broke the internet. It was trolled by some, but loved by most. So, five years later, as a treat to those same people, I’ve created an unconventional, sort-of-dessert version that will delight your guests as a savory-sweet app.
Makes 20 pieces
2 rimmed baking sheets lined with parchment paper
1⁄4 cup (60 mL) nutritional yeast
1 tbsp (15 mL) garlic powder
1⁄2 tsp (2 mL) freshly ground black pepper
1⁄2 tsp (2 mL) paprika
6 tbsp (90 mL) tamari or soy sauce
1⁄4 cup (60 mL) olive oil
1 tbsp (15 mL) pure maple syrup
1⁄2 tsp (2 mL) liquid smoke or 1 tbsp (15 mL) vegan‑friendly BBQ sauce
Ten 9-inch (23 cm) rice paper wrappers
Twenty 8-inch (20 cm) skewers, soaked if wood
11⁄2 cups (375 mL) dairy-free semisweet chocolate chips
1 tbsp (15 mL) coconut oil
11⁄2 tbsp (22 mL) sea salt
- Preheat the oven to 400°F (200°C).
- In a medium bowl, whisk together nutritional yeast, garlic powder, pepper, paprika, tamari, olive oil, maple syrup and liquid smoke. Set aside.
- Fill a large bowl with warm water.
- Place one rice paper wrapper over another, two-ply style, and quickly dip the layered rice paper wrapper into warm water to soften slightly. Place on a large cutting board.
- Using sharp scissors, cut the layered rice paper into 11⁄2‑inch (4 cm) wide strips. You should be able to get 4 to 5 strips. Repeat with the remaining rice paper.
- One at a time, dip the layered strips of rice paper into the tamari marinade. Thread each strip onto its own skewer and place on the prepared baking sheets. Repeat with the remaining rice paper strips, whisking the marinade every so often to prevent separation.
- Bake in the preheated oven for 7 to 8 minutes, until crisp. The strips burn easily, so keep an eye on them. Transfer skewers to a wire rack to cool completely. Reserve baking sheets and line with clean parchment paper.
- Meanwhile, place chocolate in a small microwave-safe bowl. Microwave on High in 30-second intervals, stirring in between, until melted. Stir in coconut oil.Brush each side of the rice paper bacon with melted chocolate and place on the baking sheets. Sprinkle with sea salt and refrigerate until firm, about 1 hour. You can make these in advance and store for up to 3 days.