Fake Bacon -- GMO-free, vegan, gluten free Bacon | Print

Fake Bacon

  • Author: Chris Dalziel
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 60 minutes
  • Yield: 4 cups 1x


Soy free bacon-bit substitute.



  • 4 tbsp. melted virgin coconut oil
  • 2 tbsp. toasted sesame oil
  • ½ tsp. Dijon mustard
  • 30 drops of natural liquid hickory smoke
  • 2 tsp. smoked paprika
  • 2 tbsp. dark maple syrup
  • 2 tsp. organic tamari sauce
  • 2 tbsp. maple infused, or regular, balsamic vinegar
  • 1/2 tsp. celtic salt (optional)
  • 4 cups of dried coconut chips, I used Tropical Traditions brand


  • Add the coconut oil and the sesame oil together, in a pint size, wide mouth jar.
  • Beat in the Dijon mustard into the oils, with a fork, until smooth, and all the lumps are gone from the mustard.
  • Add the liquid smoke, and the smoked paprika.
  • Beat with a fork until the paprika is fully mixed in.
  • Add the maple syrup, tamari, and balsamic vinegar and beat with a fork.
  • Mixture will become thick and glossy.
  • Taste mixture and add salt to taste.
  • Measure the 4 cups of coconut chips into a glass bowl.
  • Pour the spice mixture over the coconut chips and fold together until all the coconut chips are evenly coated with the flavouring mixture.
  • Prepare a baking sheet by greasing generously with coconut oil.
  • Spread coconut mixture evenly over baking sheet.
  • Preheat oven to 350F.
  • Bake for 20 minutes, stirring and turning the coconut every five minutes to keep it from burning. If it starts to burn, turn the heat down to 325F.
  • Remove from oven and allow to cool completely at room temperature. Fake bacon will crisp up as it cools.
  • Once completely cold, store in a glass jar in the fridge with a tight fitting lid. Will keep indefinitely if keep cool and dry.


Serve as a garnish for baked potatoes, or salads. Don’t mix into moist ingredients as the coconut will become limp, although the taste will remain smoky.

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