Once you try this Paleo Bacon Bark you’ll find that bacon and dark chocolate are a match made in heaven. The dark chocolate is sweet and rich, while the bacon is crisp and salty. The little touch of maple syrup and unrefined sea salt enhances the sweet-salty contrast for an amazing treat!
Plus, the chocolatey recipe is so incredibly easy to make (just like this Dark Chocolate Pistachio Bark). Simply melt the chocolate and sprinkle on the bacon and salt, freeze, and enjoy!
To keep the sugar at a minimum, use a low-sugar bacon and as dark of a chocolate as you like. I used 85 percent cacao, but 90 percent would be delicious as well thanks to the maple syrup that adds sweetness.
For the bacon, we recommend buying pastured bacon at your local meat market; it’s a much better place to find high-quality meats than the grocery store. Get an unrefined salt, pink or grey, for making this Paleo Bacon Bark. They pack more nutrients and offer a fuller flavor.
Since the chocolate is not tempered and does not have additives, it will melt quickly after you’ve made the bacon bark. The simple solution to this is to keep it in the refrigerator in an airtight container. If you like it very crisp, you could even store your Paleo Bacon bark in the freezer (something we love to do with Paleo Peppermint Patties).
Paleo Bacon Bark
- 6 slices bacon
- 7 oz dark chocolate
- 2 T pure maple syrup
- 1 T coconut milk
How To Make It:
1. Line a cookie sheet with aluminum foil or parchment paper.
2. Heat up a large skillet over medium heat and add the bacon. Cook until crispy. Let cool and chop into small pieces.
3. Melt the chocolate with the maple syrup in a small saucepan over low heat or in the microwave.
4. Spread the chocolate out on the prepared cookie sheet and sprinkle with the bacon and a bit of unrefined sea salt.
5. Freeze until set, about 10 minutes.
6. Break into pieces. Store in an airtight container in the refrigerator.
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