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    You are here: Home / Snacks / Coconut Bacon

    LAST UPDATED: February 15, 2022 • FIRST PUBLISHED: May 2, 2018

    Coconut Bacon

    Jump to Recipe Print Recipe
    Coconut Bacon

    Vegan bacon made from coconut? OH YES! Crispy, smoky, just a tad sweet, and so amazingly delicious, you'll never miss the real thing!

    A Jar of Coconut Bacon Spilling onto a Countertop

    This stuff will change your life.

    I was never a fan of bacon. In fact, it's always weird for me when I talk to other vegetarians who tell me bacon was the toughest thing for them to give up. I always found it completely gross, from my meat-eating days as a kid, into my college years while I served breakfast to hungry tables at the local Friendly's. The breakfast shift was my least favorite for the mere fact that the aroma of bacon continuously pumped out of the kitchen.

    So it was never like there was some big empty space in my heart where bacon belonged. At least until I started veganizing recipes that called for bacon and realized something was most definitely something missing.

    Coconut bacon has everything that I consider to be good about bacon, and none of whatever it is that turns my stomach about the real stuff. It's crispy, smoky, salty and amazingly satisfying. I was a little concerned that the coconut flavor would overpower all of the bacony flavors, but instead it come through very subtly and surprisingly compliments the seasonings. These little flakes are the perfect substitute for bacon bits. 

    This couldn't be easier to make!

    Stir up a smoky marinade and then add your coconut and give it a gentle stir.

    Hand Stirring Coconut and Seasonings Together in a Bowl to Make Coconut Bacon

    Distribute the coconut on a baking sheet and pop it into the oven. Move the coconut bacon around every few minutes during baking so that it cooks nice and evenly.

    Side By Side Images of Coconut Bacon on Parchment Paper, Before and After Baking

    Once it's nice and browned, take it out of the oven and let it cool. It'll continue to crisp up as it does.

    Overhead View of an Open Jar of Coconut

    Tips for Making Amazing Coconut Bacon

    • Use flaked coconut (not shredded!) to get those nice big pieces of coconut bacon like you see in the photos. Bob's Red Mill and Let's Do Organic brands are both good choices. And be sure to inspect the bag closely when buying: look for nice big flakes and not too many crumbs (which can be the result of coconut getting crushed during shipping).
    • Make sure your coconut is unsweetened.
    • Watch it like a hawk during baking. It browns very quickly and is super easy to burn.

    Delicious Ways to Use Your Coconut Bacon

    This stuff is totally snackable (and highly addictive), but if you're looking for some delicious vegan bacon-filled recipes, try these:

    • Vegan Avocado Melt with Coconut Bacon
    • Vegan Maple Bacon Doughnuts from My Darling Vegan
    • Vegan Pasta e Fagioli
    • Coconut bacon is awesome on avocado toast!
    Slice of Avocado Toast on a Plate Topped with Coconut Bacon

    Check out how easy it is to make in my snazzy video!

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Jar Lying on Its Side Spilling out Coconut Bacon
    5 from 8 votes
    Print

    Coconut Bacon

    Vegan bacon made from coconut? OH YES! Crispy, smoky, just a tad sweet and so amazingly delicious, you'll never miss the real thing!

    Course Snack
    Cuisine American
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 6
    Calories 101 kcal
    Author Alissa

    Ingredients

    • 1 ½ cups unsweetened flaked coconut
    • 1 tablespoons soy sauce or tamari
    • 2 teaspoons liquid smoke
    • 2 teaspoons maple syrup
    • 2 teaspoons apple cider vinegar

    Instructions

    1. Preheat oven to 325°. 

    2. Line a baking sheet with parchment paper.

    3. In a medium-sized bowl, stir together the soy sauce or tamari, liquid smoke, maple syrup and apple cider vinegar.

    4. Add the coconut to the bowl and gently stir to coat it with the soy sauce mixture, being careful not to crush the coconut flakes.

    5. Spread the coconut in an even layer on parchment. Drizzle any excess liquid over the coconut.

    6. Bake for about 15 minutes, tossing every 3-5 minutes during cooking, until crispy and browned. Watch the coconut closely during baking, because this stuff can go from crispy to char in a very short time.

    7. Remove the baking sheet from oven and allow to cool. The coconut bacon will continue to crisp up as it cools.

    Nutrition Facts
    Coconut Bacon
    Amount Per Serving (4 tablespoons)
    Calories 101 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 6.7g34%
    Sodium 151mg6%
    Potassium 12mg0%
    Carbohydrates 5.7g2%
    Fiber 2.7g11%
    Sugar 1.4g2%
    Protein 0.2g0%
    Iron 0.5mg3%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Lentil Walnut Vegan Taco Salad in a Crispy Tortilla Bowl
    Vegan Tortas de Albondigas (Mexican Meatball Subs) »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Dawn@FloridaCoastalCooking says

      February 03, 2014 at 11:32 am

      Great photos girl. I have been buying the premade bacon but I will have to try your recipe!

      Reply
      • Alissa Saenz says

        February 03, 2014 at 12:19 pm

        Thanks Dawn! Enjoy and let me know how you like it!!!

        Reply
        • Tima says

          January 03, 2015 at 10:48 am

          5 stars
          I just made this and I got to say the flavor is fantastic, but with that said, I don't know how you achieved the flat big pieces cause mine came out like coconut flakes. Can you please elaborate on how you did it. Thank you, and thank you for all the great recipes in the past year. Can't wait to see what you come up with in 2015, Best wishes for the new year.

          Reply
          • Alissa Saenz says

            January 04, 2015 at 10:49 am

            Hi Tima! Make sure you use coconut flakes, and not shreds. The pieces are much larger. Bob's Red Mill and Let's Do Organic both make flakes. You should be able to find these at places like Whole Foods and at some regular supermarkets, but just in case you can't I've added a link in the recipe to where you can get them online. Other than that my only advise is to handle the coconut carefully when stirring, to avoid breaking too many pieces. Thanks for reading and Happy New Year!

            Reply
            • Sandy Mills says

              August 20, 2018 at 10:57 am

              I bought mine at Costco. It was a big bag called Coconut Smiles 625 gm. They are nice size pieces and don't break up during baking. I think I have also seen a smaller bag (not sure if same brand) at Bulk Barn.

            • Alissa Saenz says

              August 26, 2018 at 8:44 pm

              Thanks for the tip! I'll have to look for that at my Costco. :)

    2. C says

      February 03, 2014 at 9:21 pm

      I am an avid meat-eater and do love my bacon...but coconut? Coconut > bacon....always (I suppose it is a bit of apples and oranges here) any whoo! Are you able to omit the soy sauce? Can you use worchestshire sauce instead? I'm allergic to soy but I sooo want to make this!

      Reply
      • Alissa Saenz says

        February 04, 2014 at 1:35 pm

        The soy adds a bit of savory flavor and a lot of salt. You might want to try thinning out worchestershire with a bit of water and adding some salt, though the flavor will probably be a little bit different since worchestershire has a lot more going on than soy sauce. Marmite might be another good thing to try this with. I've also seen some recipes online for soy sauce substitutes, though I haven't tried any myself so I'm not sure how good they are. It might take a little trial and error. Please let me know how it works out if you try any of these options! Thanks so much for your comment!!

        Reply
        • ana says

          February 27, 2020 at 8:26 pm

          Use Braggs liquid Amino Acids instead of soy sauce!

          Reply
      • Lisa says

        February 08, 2014 at 12:49 pm

        How about Bragg's Aminos in place of the soy

        Reply
      • Anonymous says

        February 08, 2014 at 1:01 pm

        Can't have soy either but I'm thinking of trying this with coconut aminos.

        Reply
      • Lisa Rodrigues says

        February 08, 2014 at 1:34 pm

        Use coconut aminos in place of soy sauce. This recipe will not be the same with Worcestershire sauce.

        Reply
      • JJ says

        February 08, 2014 at 3:37 pm

        C: Can you ingest Nama Shoyu? Vegan soy sauce alternative, tastes exactly the same…

        Reply
      • Anonymous says

        February 09, 2014 at 6:40 pm

        How about Tamari?

        Reply
      • Alissa Saenz says

        February 10, 2014 at 10:24 am

        Tamari is actually also made from soy, but would be a great substitute for anyone looking to avoid gluten.

        Reply
      • Anonymous says

        February 17, 2014 at 9:04 pm

        FYI Worcestershire sauce IS NOT VEGAN!

        Reply
        • Jennifer says

          March 10, 2016 at 4:45 pm

          There are some brands that are :) We use a brand that is vegan (doesn't have anchovy in it) and it is a great sub for real Worcestershire in our Bloody Mary's!

          Reply
          • Alissa Saenz says

            March 12, 2016 at 9:12 pm

            I've recently discovered that most store brands are vegan. :)

            Reply
      • Alissa Saenz says

        February 17, 2014 at 10:15 pm

        Thanks, but there are actually vegan brands of worchestershire sauce, such as Annie's and Edward & Sons. Recognizing that I have readers who are vegan, vegetarian and omnivore I generally leave it up to the individual what brand of any given ingredient suits their particular dietary needs. The original commenter did state that she's a meat eater, so it would seem a little silly for me to try and steer her towards a vegan brand of Worchestershire sauce.

        Reply
      • Amelia says

        August 04, 2014 at 4:40 pm

        Are you allergic to the gluten found in soy? if so, have you tried Tamari? it is gluten-free!

        Reply
        • audrey says

          May 15, 2015 at 12:56 pm

          Not all tamari is gluten free

          Reply
    3. janet @ the taste space says

      February 04, 2014 at 9:22 am

      Fun! I made Dawn's soy-free scramble, too, and it was delicious.... and homemade coconut bacon was a revelation, too. Can't wait to see what else you made with it. :)

      Reply
      • Alissa Saenz says

        February 04, 2014 at 1:40 pm

        Thank you! Yes...Dawn's scramble was awesome! And coconut bacon is becoming a new obsession. I've got one more recipe planned at the moment, but I'm totally hooked so coconut bacon might soon become a running theme on the blog ;)

        Reply
    4. Mercedes Aspland says

      February 05, 2014 at 11:57 am

      Being vegetarian for my whole life I have never eaten bacon so can't comment on whether it is a good alternative but this does look like a tasty addition to any meal.

      Reply
      • Alissa Saenz says

        February 05, 2014 at 1:22 pm

        Thanks Mercedes! That's awesome that you've been veg for your whole life! The last time I had bacon I was probably twelve and if memory serves me correctly, you aren't missing anything. This stuff is way better :)

        Reply
    5. Anonymous says

      February 06, 2014 at 11:50 am

      Can you use wax paper instead of parchment?

      Reply
      • Alissa Saenz says

        February 06, 2014 at 2:19 pm

        I wouldn't recommend using wax paper. My understanding is that wax paper isn't heat resistant and the wax can melt and transfer to your food. Of course I've never tried it, but better safe than sorry. Thanks for your question!

        Reply
    6. mandy groves says

      February 08, 2014 at 12:42 pm

      I am going to try Coconut Aminos (soy sauce substitute) I can't wait. I am severely allergic to the fumes from frying bacon (weird, yes) so I am so excited to try this.

      Reply
    7. Globetrotter says

      February 08, 2014 at 1:08 pm

      This all sounds amazing... nut there have been some serious health concerns about LIQUID SMOKE .. it has carcinogenic properties. If you wanna live healthy... would you wanna take the risk..? some brands also contain a lot of MSG.
      Do your own research:http://www.naturalnews.com/028796_smoke_flavoring_toxicity.html

      Reply
      • Alissa Saenz says

        February 08, 2014 at 8:05 pm

        Thank you - I hadn't heard about that and will definitely check in!

        Reply
      • Chel says

        March 12, 2014 at 9:59 am

        Actually, science has shown that it's not!! http://nutritionfacts.org/video/is-liquid-smoke-flavoring-carcinogenic/

        Reply
      • Alissa Saenz says

        March 12, 2014 at 11:56 am

        Thank you! Really good to know because I'd have a tough time giving up liquid smoke. That video was really informative - I'd been meaning to look into the topic because I've got a couple more recipe ideas that could include liquid smoke. Thanks so much for doing my homework for me :)
        Also, on side note - I did check my bottle of Wrights liquid smoke and can confirm that at least that brand doesn't list MSG as an ingredient.

        Reply
        • Aleah says

          March 19, 2018 at 2:34 pm

          so I know its been like 4 years since these comments, but Id like to say, I stopped using liquid smoke bc of the ingredients in it. I did find Stubbs brand liquid smoke that had better ingredients. Still has soy, which I like to avoid, but idk if thats possible w/store bought liquid smoke. Still the right taste though. ( I did see someone posted how to make it, I might try that also. I love these kinds of recipes!)
          I will be trying this recipe, with the coconut aminos, by braggs, which I was going to comment & ask about but then I kept reading & found that others had suggested it, so I'll try it. yay! (since I Haven't tried it yet, I can't leave a rating. ;-) but I'm hoping I can give it 5 stars! I need an alternative to bacon! it might be easier for me to go vegetarian if not vegan! :-)

          Reply
          • Alissa Saenz says

            March 20, 2018 at 6:13 pm

            Yay! Let me know how the coconut aminos work. The baconization of coconut has been a hit with hubbby because of the crispiness. I hope you enjoy it!

            Reply
    8. KnitKnat says

      February 08, 2014 at 1:17 pm

      Parchment paper would be better...

      Reply
    9. Anonymous says

      February 08, 2014 at 2:05 pm

      omg these are amazing! how long do they keep? can you store them?

      Reply
      • Alissa Saenz says

        February 08, 2014 at 8:08 pm

        Thank you! The longest I've kept this around was a week and a half in a ziplock bag, and it was still good until the end (when the last of it got eaten). That was at room temperature. I'd guess you could get at least twice that amount of time if you stuck it in the fridge.

        Reply
    10. Enna Aikens says

      February 08, 2014 at 3:33 pm

      Can this recipe be used with thin sliced veggies, such as carrots, zucchini, etc. and dehydrated?

      Reply
      • Alissa Saenz says

        February 08, 2014 at 8:10 pm

        That's actually kind of an interesting idea. I don't think they would crisp up as much, due to the lower fat content and temperature, but I bet it would still be delicious - something like smokey veggie jerky. Please let me know how it turns out if you try it!

        Reply
    11. DesireJoy says

      February 08, 2014 at 5:42 pm

      Just wondering if you could dehydrate with the same effect rather than oven back to avoid the risk of burning.

      Reply
      • Alissa Saenz says

        February 08, 2014 at 8:13 pm

        You'd probably end up with something a little less crispy due to the lower temp. Baking in the oven gets the coconut just to that point of browning before you hit burning. It would probably still be delicious, but more chewy and less crispy. Thanks and please let me know how it works out for you if you try it in the dehydrator!

        Reply
    12. Anonymous says

      February 08, 2014 at 11:09 pm

      Hello! We have a soy allergy in our family and coconut aminos became really hard to find (not to mention expensive...). We've adapted this recipe (rapunzel vegan boullion cube instead of the beef boullion), and it is fabulous and easy to make with ingredients we always have on hand. In case that helps anyone!
      http://allrecipes.com/recipe/soy-sauce-substitute/
      Thanks for the recipe! I'm going to try it!

      Reply
      • Alissa Saenz says

        February 09, 2014 at 3:51 pm

        That's one of the recipes I was eyeing up online. Thank you for sharing! I think this will be helpful for lots of readers. Enjoy the coconut bacon!!

        Reply
    13. Poame says

      February 09, 2014 at 5:51 am

      Very interesting recipe...

      Reply
    14. Erndog says

      February 10, 2014 at 3:52 pm

      Made some yesterday and it's really delicious! Thanks!

      Reply
      • Alissa Saenz says

        February 10, 2014 at 10:34 pm

        So glad to hear it! You're welcome and thank you so much for sharing your results!!

        Reply
    15. maureen says

      February 14, 2014 at 1:04 pm

      I made this the other day and I could still taste the coconut. what can I add more of to hide that taste some? thank you!

      Reply
      • Alissa Saenz says

        February 14, 2014 at 8:05 pm

        The liquid smoke is the strongest and most predominant flavor, so upping that might disguise more of the coconut flavor. Be careful though, because it is strong and therefore easy to overdo. I'm not sure if you'll be able to cover up the coconut flavor entirely though. If you aren't a fan or the flavor combo isn't doing it for you, I'd suggest trying the marinade on something else. Tempeh, tofu and mushrooms are all potential candidates, though I really like the crispiness you get by using coconut. Please let me know how it works out if you try anything different!

        Reply
    16. Anonymous says

      February 17, 2014 at 2:22 pm

      where do you get the coconut?

      Reply
      • Alissa Saenz says

        February 18, 2014 at 9:43 am

        I bought mine at Wegmans, which is a local chain. You could probably also get it at Whole Foods or a similar store and you can definitely get it on Amazon. Just look for unsweetened flakes (as opposed to shredded coconut). The brand I used is Let's Do Organic, but Bob's Red Mill Makes it as well.

        Reply
    17. jenna says

      March 11, 2014 at 11:58 am

      Once I'd had the coconut club at the Memphis Taproom, I kept looking for a good method to do it myself. And finally found it here, posted by another Philly native, hooray! This turned out really well for me, thanks.

      Reply
      • Alissa Saenz says

        March 11, 2014 at 5:57 pm

        Nice! So glad I could help :)
        I'd been thinking a club-type sandwich would be a good use for this stuff. I think that will be the next thing I try it out on.

        Reply
      • jenna says

        June 04, 2014 at 11:20 am

        Tomato, avocado, mayo (vegan or otherwise) and coconut bacon on toast. THE BEST. It's my new addiction.

        Reply
        • Monique says

          July 20, 2014 at 1:17 am

          I am so trying that!

          Reply
      • Alissa Saenz says

        June 04, 2014 at 9:29 pm

        That sounds delicious! Love the avocado...I need to give that a try!

        Reply
    18. Victoria says

      July 09, 2014 at 4:44 pm

      Where did you get the coconut flakes.

      Reply
      • Alissa Saenz says

        July 09, 2014 at 9:40 pm

        I bought the coconut at Wegmans. You could also get it at places like Whole Foods or on Amazon. Just look for unsweetened flakes as opposed to shredded and/or sweetened. Let's Do Organic is the brand I used.

        Reply
    19. Monique says

      July 20, 2014 at 1:16 am

      5 stars
      OMG! I can't do soy so I used coconut aminos and added extra salt (because coconut aminos aren't as rich as soy/tamari) and this turned out amazing! Talk about crispy, savory goodness! Yummmmmmmmmmmmm.... I'm so excited to try these in broccoli crunch salad and on top of soups and greens! Thank you.

      Reply
      • Alissa Saenz says

        July 20, 2014 at 11:10 am

        Awesome! Thanks for the feedback and thanks for letting me know how the coconut aminos worked - as you can see, I've have a bunch of questions on soy sauce subs. I'm so glad you enjoyed this :)

        Reply
    20. Jen says

      August 03, 2014 at 8:17 pm

      I went in search of liquid smoke & they have different flavors hickory & mesquite. Do you recommend one over the other?

      Reply
      • Alissa Saenz says

        August 03, 2014 at 9:02 pm

        I've always used hickory and it works great. Never tried the mesquite, but now you've got me curious. I'll give that a try next time and leave a follow-up comment if I like it!

        Reply
    21. Rachel says

      November 12, 2014 at 10:36 pm

      5 stars
      I don't know how I made it through 17 years as a vegetarian before trying coconut bacon, but this is fantastic! Even my meat-loving husband (who has been unenthusiastic about all my other favorite bacon substitutes) couldn't stop snacking on it. This recipe will definitely make multiple return trips to my kitchen. Thank you!

      Reply
      • Alissa Saenz says

        November 13, 2014 at 8:52 pm

        That was pretty much my reaction when I made this stuff for the first time! I've also fed it to a bunch of omnivorous friends and family members who loved it. I'm glad to hear you and your husband enjoyed it!! :)

        Reply
    22. Tracy Spangler says

      November 29, 2014 at 5:22 pm

      Finally, the last hurdle to turning my family and my own diet to vegetarian/partially vegan has been surmounted! My children and husband drool at the very mention of bacon! I hope it would be okay to share this on my (very tiny, rather new) blog. I will absolutely give you props- I adore your blog!! Thank you for all your amazing recipes!

      Reply
      • Alissa Saenz says

        November 30, 2014 at 6:23 pm

        Thank you so much! I'm so happy to hear you enjoyed this and so glad you're enjoying the blog. You can absolutely share this on your blog! :)

        Reply
    23. Shelley says

      April 30, 2016 at 10:14 pm

      I made this today and WOW! Easy and full of flavor! We sprinkled it on top of our dinner buddha bowl and mixed it all up... delicious! Even the coconut-hater in the house loved it :)

      Reply
    24. Jade says

      February 15, 2017 at 2:45 pm

      I have to say I do think like coconut. I DO NOT LIKE IT!!! However on this journey I said I would try new things. You nailed it. I'm impressed. Sooo which leads to my next question. How do you store it how long will it last?

      Reply
      • Alissa Saenz says

        February 19, 2017 at 6:00 pm

        I'm glad you like it! I've kept it around for up to 4-5 days in a zippy bag.

        Reply
    25. Lesa Pennington says

      May 02, 2018 at 6:12 pm

      Do you think this could be done in an Air Fryer?

      Reply
      • Alissa Saenz says

        May 04, 2018 at 9:40 am

        I think so, but I've never cooked with an air fryer. Sorry! I'd love to hear how it works out if you try it!

        Reply
    26. Kristin says

      May 27, 2018 at 11:48 am

      this has finally convinced me to try coconut bacon! looks so good.

      Reply
    27. Ana Cunha says

      September 28, 2018 at 12:25 pm

      5 stars
      I loved that!!!
      A quick question,
      How do you do your nutritional facts?? It’s so amazing!!
      Thank you!!!

      Reply
      • Alissa Saenz says

        September 30, 2018 at 5:23 pm

        Thank you! I use this calculator: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

        Reply
    28. Sheila says

      February 27, 2019 at 3:09 pm

      5 stars
      Ok so these are OUTSTANDING. I used liquid aminos in place of soy sauce and it was just fine. I made them to go on top of a big old bowl of vegan potato soup and find myself just snacking on them by themselves. AMAZING. Thank you for the recipe.

      Reply
      • Alissa Saenz says

        March 03, 2019 at 4:50 pm

        Glad you liked them!!

        Reply
    29. Jessica says

      March 09, 2019 at 7:55 pm

      5 stars
      Made this tonight for the first time, and it blew my mind. My fiancé and I ate almost the entire batch in one sitting. Definitely will make again. Soon!!

      Reply
      • Alissa Saenz says

        March 10, 2019 at 7:12 pm

        That's awesome!! I'm glad you both enjoyed it! Thanks Jessica!

        Reply
    30. Karen says

      March 10, 2019 at 2:41 pm

      5 stars
      Goodness gracious! SO good! I've made rice paper bacon (It Doesn't Taste Like Chicken.com recipe) which is good, but much more labor intensive than this. For better or worse, this recipe is so quick, it gives instant gratification! ;) Hard not to eat the whole batch.
      I had this on a sandwich at a little vegan cafe on Cape Cod, which included coconut bacon, crushed pineapple, mashed avocado, sliced tomato, sprouts, chipotle mayo on 7-grain bread. Now I can easily re-create that deliciousness.
      You're right, you definitely have to keep any eye on them, because they can burn in the blink of an eye.
      Thanks for all your great recipes.Also a fan of your vegan mozzarella (caprese sandwich recipe) and vegan saag paneer. Mmm.

      Reply
      • Alissa Saenz says

        March 10, 2019 at 7:09 pm

        Oh wow...I think I need to recreate that sandwich now! It sounds delicious! I'm so glad you enjoyed this. Thanks Karen!!

        Reply
    31. Pam M Waldeck says

      April 11, 2019 at 5:23 pm

      5 stars
      I'll be making a batch tonight! Also, I purchase all my organic nuts, dried fruit and coc flakes at nuts.com. They are the best!

      Reply
      • Alissa Saenz says

        April 13, 2019 at 3:04 pm

        I'll have to give them a try! Enjoy!!

        Reply
    32. Ruth says

      December 06, 2019 at 7:00 pm

      I didn't have any coconut flakes, so I used raw cashews. Also subbed coconut aminos for the soy sauce. Came out great. I put them on top of all my soups and chili.

      Reply
      • Alissa Saenz says

        December 08, 2019 at 10:42 am

        That sounds delicious! I'm so glad you enjoyed them!

        Reply

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