Vegan bacon and seed chocolate bark and smoky nuts

Busy times call for simple recipes.  Today have two that are related.  I have had my eye on a Vegan salted dark chocolate bacon bark.  It uses a commercial coconut bacon.  I sometimes make my own coconut bacon.  But this morning I wanted to experiment with roasting smoky nuts and coconut bacon.  Suddenly I had the light bulb moment and realised I didn't have to make coconut bacon.  It was already made.

I saw the recipe for Smoky and spicy nut, sesame, and coconut ‘bacon’ bar nuts at Oh She Glows recently.  Angela make amazing recipes and yet I was still swooning at the brilliance of combining smoky nuts and coconut bacon.  I first made the smoky nuts on the weekend for a party.  I used a variety of nuts - almonds, pecans, hazelnuts and walnuts - because I didn't have the cashews and coconut flakes.  It was overcooked and I had to discard the darkest nuts.  Yet they seemed quite popular.  Only Sylvia wasn't keen because they were too spicy for her.

So I made them again without the spicy element.  The smoky nuts and coconut bacon was so easy to make I had it made before I had hung out the washing.  I scooped some of the coconut bacon and smoky sesame seeds out of the pan.  I then did a terrible job of melting the chocolate.  Seems there was a reason that you melt the chocolate before adding the maple syrup and coconut oil (mine got a little stiff which made it harder to get the coconut bacon to stick but it still tasted amazing).

Both these recipes taste amazing and make fantastic food to share or unusual gifts.  They would go down especially well with vegetarians or vegans who love smoky flavours and dream of veganising all those meaty bacon recipes.  (Oh yes, that is me.)  And best of all, they take barely no time at all. 

I am sending these chocolates to Laura at I'd Much Rather Bake Than ...  for We Should Cocoa.  The theme this month is coconut.

Previously on Green Gourmet Giraffe:
One year ago: Walnut and tomato pesto with gnocchi, broccoli and feta
Two years ago: Cheese and wine crunchy salad
Three years ago: WHB Peach crumble
Four years ago: Sydney - a gaytime and some lessons
Six years ago: Autumnal Bread and Salad

Smoky seedy coconut bacon nuts
Adapted from Oh She Glows

1 cup raw cashews
1 cup raw almonds
3/4 cup unsweetened coconut flakes (not shredded coconut)
2 tablespoons sesame seeds
2 tablespoons tamari
1 tablespoon maple syrup
1/2 teaspoon liquid smoke
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt flakes
pinch cayenne pepper

Preheat oven to 170 C or 325 F.  Mix everything well in a large roasting dish.  Roast for 10 minutes.  Stir well.  Roast another 10 minutes, stirring again at the 5 minute mark and checking it isn't too well done.  Cool and store in an airtight container.

Vegan bacon and seed chocolate bark
Adapted from Keepin' it Kind

85g dark chocolate (I used 70%)
1 and 1/2 tsp maple syrup
1/2 tsp coconut oil
1/4 cup coconut bacon and sesames seeds*
sea salt, optional

*NOTE I used scooped out coconut bacon and sesame seeds from the Smoky seedy coconut bacon nuts above.  It was pretty easy to take a scoop because the nuts rose to the top and could be taken off.  You could just use regular coconut bacon by making your own or buying some, and should do this if you are making it for anyone with nut allergies.

Melt chocolate and then stir in maple syrup and coconut oil.  Spread on baking paper on a baking tray.  Sprinkle with coconut bacon and seeds.  Sprinkle with pinch of sea salt if desired.  Set in fridge or freezer - I think mine took about 15 minutes in the fridge.  Break up and store in air tight container.

On the Stereo:
Man about Moon: Ma Petite