Bacon
((375 grams); cooked until crispy and crumbled)
12 medium slice
Bacon
((375 grams); cooked until crispy and crumbled)
1 dash
Salt
(flake)
1 dash
Salt
(flake)
Instructions
Line a 9 by 9-inch (23 by 23-cm) pan with parchment paper, enough that the pieces are draping over the sides for easily lifting.
Place 1 cup (145 grams) of the hemp hearts in the bowl of your food processor along with melted cacao butter, almond flour, 2 tablespoons of the sweetener, and vanilla extract. Pulse until the dough sticks together. Add the remaining ½ cup (75 grams) and pulse just briefly to combine. Transfer the dough to the prepared pan and press evenly with your fingers. Set aside.
Place chocolate, coconut oil, and remaining 3 tablespoons of sweetener in a double boiler or glass dish over top a boiled pot of water. Heat until melted.
Meanwhile, sprinkle 75% of the bacon bits over the hemp heart base.
Drizzle with the melted chocolate, top with the rest of the bacon bits. Sprinkle with a pinch of flake salt.
Transfer to the fridge and chill for 45 minutes. Remove from the fridge, hold the flaps of the parchment paper and lift the bars to a cutting board. Cut the bars into 12 equal pieces. Enjoy right then and there, or store in an airtight container in the fridge for up to 7 days.
