Paleo Party Food: Pecan Bacon Choco-Bark

bacon bark collage

I’m heading to my sister’s place tonight for a girl’s night, and this is the first time I’ve stayed somewhere overnight since D & I started paleo.

We always do a potluck on these girl’s nights, and I had to really think through what I have to bring in order to still feel okay in the morning (plus pack a breakfast instead of hitting Tim Horton’s.)

The last time I was at a party, I had cake. I came home and my head was absolutely buzzing because of the sugar overload. (It was REALLY good homemade cake though and TOTALLY worth it. I still think about that cake. Is that sad?)

Anyway, I made some chicken wings with a dry rub (I’ll post that recipe soon), and this little dessert that I’ve brought to parties before. Last time I made this, we used macadamia nuts, but this time, I thought I’d grab my favorite: pecans.

You will need:

  • your favorite brand of dark chocolate, melted (try to avoid stuff with added sugar/chemicals/canola oil/etc.)
  • cooked bacon, crumbled (the crispier the better, obviously)
  • nuts of your choice – pecans, in this case
  • sea salt, to taste*

This is so ridiculously easy, you’ll love it.


Melt the chocolate (I used the microwave – easy). Spread it on a cookie sheet that is covered with wax/parchment paper. Sprinkle the bacon, nuts and sea salt on. Gently press the top ingredients into the chocolate.


Stick the tray in the freezer until the chocolate is solid again. Use a butcher knife to cut it up, throw it in Tupperware and watch it disappear in the car on the way to your sister’s house.


The combo of chocolate and salty bacon and nuts? Orgasmic.



*Sea salt can be ridiculously expensive – at least in Canada. I found if you go to the section of the store where they sell kosher foods, you can pick up kosher salt for WAY cheaper, and it’s the same thing. 


Paleo Snack: “Chips” and Guac

paleo snack chips and guacamole

paleo snack chips and guacamole

One of the things I miss the most from my former way of eating, is chips and dip.

D & I have always made our own guacamole and salsa, but we used to default to good ol’ tortilla chips and we just don’t eat those anymore, so when I originally made this recipe, it was a slight flop. Today I may have improved upon it.

You’ll need:

  • one sweet potato, sliced thinly 
  • 4-6 tbsp coconut butter, depending on the depth of your wok
  • one avocado, peeled & mashed
  • juice of one lemon
  • garlic powder 


So while you’re letting the coconut oil heat up in a wok (medium-high heat), slice up the sweet potato (peeled or unpeeled, your choice).

Fry pieces about half a potato at a time, flipping them every so often. Lay them on paper towel once they are nice and brown. Sprinkle with a little salt if you so desire.


While you’re frying up the sweet potato, mash up your avocado, add the juice of half a lemon and garlic powder as you like it (I like it strong, D prefers adding salsa instead)


I’ve tried doing these sweet potatoes in the oven, but they always seem to turn out floppy or burnt. Frying them in healthy coconut oil is ridiculously good, and guilt free! Enjoy.