Bacon Brownies

In honor of the Orange County Fair and all the crap that i WON'T be eating, i present Bacon Brownies. I mean what can be better than chocolate? Chocolate and BACON!!! These lovely grain-and-nut-free delights are sooooo good - the salty crunchy goodness combined with just the right amount of sweet... Mmmmm....

Bacon Brownies

12 medjool dates, pitted

1 c mashed sweet potato

3 eggs

1/2 cup + 2 Tbs pastured butter (or coconut oil) melted

2 teaspoon vanilla extract

3 tablespoons coconut flour, sifted

½ c unsweetened cocoa powder

1/4 teaspoon baking soda

½ tsp cream of tartar

2 Tbs fine coffee grounds 

1/2 cup Enjoy Life Chocolate Chips

1 3.5 ounce 80% chocolate bar (like Green & Black’s )

5 strips crisp bacon, chopped

Place the medjool dates in a food processor and pulse until completely pureed.

Add mashed sweet potato and process until pureed and combined with the dates.

Add mixture to the bowl of a stand mixer, then add the eggs, vanilla, and ½ cup of butter until well combined.

In a separate bowl, combine the coconut flour, cocoa powder, baking soda, cream of tartar and coffee grounds.

Slowly add the dry ingredients into the wet ingredients and mix on low-speed, scraping down the sides, until you have a smooth batter.

Fold in chocolate chips

Grease a 9x13 glass baking dish, pour in the batter and smooth it with the back of a spatula

Bake at 350 degrees for 30-35 minutes or until a toothpick stuck in the middle comes out clean.

Melt chocolate bar with remaining butter, mix well then spread a thin layer over cooled brownie

Sprinkle with chopped bacon and let harden in refrigerator