Chocolate Covered Bacon

First time making or eating chocolate covered bacon!  Rating?  …..I am still thinking about it!  Here’s the thing.  Bacon is amazing.  Chocolate is so wonderful…put the two together and get a great thing?…Maybe.  For anyone else who has made chocolate bacon – do you typically use milk chocolate?  Here in the Paleo world we stick to the dark stuff.  As you’ve probably heard through the grape vine – dark chocolate is really good for you in small amounts.  The darker the better.  The dark stuff doesn’t have any added sugar; it’s pure, and simple in it’s chocolately goodness.  You want to stay around 72% cocoa and higher.  In fact, the ice cream I made the other day was 100% cocoa – completely unsweetened.  That’s what you want to shoot for in order to enjoy the health benefits of chocolate.  In the case of our chocolate covered bacon I stumbled upon some organic chocolate bars that were 85% cocoa.  Pretty dark and no sweetnener was added by myself.  The whole premise behind the love for chocolate covered bacon is that you get that salty/sweet combination.

Without any added sweenter, in our case, you had meaty flavorful salty bacon with somewhat of a bitter dark chocolately bite.  Don’t get me wrong — I loved it!!!  Will I make it again?  Absolutely!!!  However, I didn’t really see it as a dessert.  It wasn’t sweet.  Which, is a good thing I suppose or I might be making bacon even more than I already do!!  Anytime you melt chocolate for something it seems like the world always hands you a wonderful opportunity to just make anything else covered in chocolate!  Of course we didn’t have the perfect amount of chocolate for the number of bacon strips I had — so I had to find some other things to coat.  Not hard at all to do!!  In this case I threw some hazelnuts and raisins in.  The chocolate covered raisins were probably my favorite because I loved those as a kid, and duh…they were the sweetest thing.  Naturally, I wanted more of those.

So I did the chocolate covered bacon in my own little cool way.  I knew that the chocolate would be dark so there had to be more to it.  I think they turned out so beautiful — they looked really legit!


  • 1 dark chocolate bar, 3.5 oz – get at least 72% if you can
  • 12 strips of uncured bacon
  • handfull of macadamia nuts, finely chopped
  • 3 tbsp. coconut butter, melted


  1. Cook bacon in a large skillet, in batches, until they are all crispy.  Set aside on a paper towel to soak up grease and cool.
  2. While bacon is cooling, melt chocolate in a double-boiler.
  3. Remove chocolate from heat, and using a pair of tongs, transfer a strip at a time to the chocolate and coat well.
  4. Let excess chocolate drip off, and transfer bacon to a parchment-lined sheet pan.
  5. While chocolate is still warm – sprinkle your macadamia nuts on top.
  6. Place in refrigerator and allow to sit for 15 minutes.  The chocolate will harden by this point.
  7. Melt coconut butter in the microwave ~30 seconds until smooth and creamy.
  8. Cut a very small hole on the corner of a ziplock bag and fill with coconut butter.
  9. Drizzle across the strips of bacon and place sheet pan back in the refrigerator.
  10. Let sit until ready to eat — takes another 5-10 minutes for coconut butter to harden.
  11. Enjoy your heart out!

As I said before — if you have any leftover melted chocolate, throw some other things in there…whatever you may have on hand.

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