Sunday, November 24, 2013

Melissa's Coconut Butter Chocolate, Banana, Rum, Bacon Bark

 Melissa's Coconut Butter Chocolate,
Banana, Rum, Bacon Bark

I stumbled upon the recipe for Chocolate, Marshmallow, Whiskey, Caramel, Bacon Bark (pictured and linked below) and made it for my husband and his friends for their recent "guys night." I won't even begin to tell you how much sugar this recipe uses. But I will say, it was sticky, chocolaty heaven!

One of the guys, like me, had just finished his Whole 30 (no dairy, grains, sugar, alcohol, legumes for 30 days) and we joked about how we could make this Whole 30 compliant.

So of course, my mind mulled over this thought all day. And, although this is not compliant and I certainly wouldn't call it health food, it is dairy and processed-sugar free. But, there is rum hidden inside...and bacon...well, that's not so hidden. If you like frozen chocolate covered bananas, trust me, you'll love this!

8 oz. jar of coconut butter
2 Tbsp cocoa powder
1 medium overripe banana
3 Tbsp rum (Zaya is my favorite)
1/2 tsp vanilla
1/4 cup crispy crumbled bacon
8X8 pan lined with parchment paper

1. Place the coconut butter into the microwave, lid off, for 1 minute. Stir the jar so that the butter has even consistency. You can heat it again 15 seconds at a time, but if you overheat it you can burn the unstirred butter at the bottom.

2. Spoon out half of the coconut butter into a small dish and mix with 2 Tbsp of cocoa powder. Reheat as needed to get a smooth consistency.

3. Spread half of the chocolate mixture into the 8X8 dish and place in the freezer until firm.

4. Mash up the peeled banana with the back of a fork until smooth. Place it in a small saucepan over medium heat and cook until it turn light golden brown, stirring constantly. Remove from heat and stir in 3 Tbsp of rum and the vanilla. Stir in 1 Tbsp of coconut butter and reheat the entire mixture if needed to get an even and spreadable consistency.

5. Remove the chocolate from the freezer and spread the banana rum mixture over the chocolate. Return to the freezer until cooled. The banana mixture will become firmer but will not solidify completely.

6. Reheat the remaining chocolate mixture. Remove the pan from the freezer and spread the remaining chocolate mixture across the banana. Top with crumbled bacon, pressing it in lightly. Return to the freezer until chocolate is firm.

7. Remove from the pan, break into pieces and store in an airtight container the refrigerator.

Creating recklessly in the kitchen this week,


PS - If you are in the Seattle area, join me up at the Ranch Center for Arts and Craft on December 14 at 10am for a class called "Get 'Er Done." Bring your unfinished projects or projects you've been meaning to start and I'll help you jump in, recklessly, and get 'er done! We'll cover lots of techniques and materials as we learn from the varying projects students bring. And...I'll bring some of the chocolate, banana, rum, bacon bark! Visit the Ranch's Facebook page for sign up information.


  1. Leave it to you to make me need to cook now too! You and your whole family keep me constantly amazed.

  2. Lol Pam...You know where to come find some!! : )

  3. I can't eat chocolate but it looks yummy! Have a wonderful Thanksgiving!