Do you have any idea how hard it was to take pictures of these and not put them all in my face at once? Because ohmergad, it was almost impossible. Plus, I really struggled to find a picture that showed JUST how delicious these are (I took almost 100) and I just felt like they kept coming out looking a little blah. I just want to take you by the hand and say: Do you see the gooey chocolate and marshmallow? Do you see the creamy cashew butter? Do you see the crunchy bacon and thick banana slices and the grilled country bread? Ahhhhh. So good.
But on a practical level, I actually had the self control to freeze most of the sandwiches in a zip lock bag after they’d cooled, and I’m saving them as ski treats. I figure if I’m skiing for 8 hours I will absolutely deserve one of these bad boys. I’ll just let it defrost in the fridge and then heat it up in the oven. Gooey goodness on demand.
This was one of the first things I had wanted to make when I thought up faux bacon week, but I initially shelved it because I still don’t have a great vegan friendly marshmallow recipe – And I wanted to use actual marshmallows, not fluff. (PS: Not vegan? Throw in real bacon and marshmallows! Vegan? Get your marshmallows here!) And then, walking through the tiny little (insanely overpriced) market by my apartment that I go to when I need something in a pinch (so, um, 3 times a day) I saw some, just sitting there, all cute and fluffy. I was SO excited that I could make this sandwich. I have some big plans for the rest of the bag, but I think these are off to a pretty great start!
And, these are a cinch to make. You just load ’em up, grill them, and eat warm. I feel like something this good should be hard and that there is a trick. (But there isn’t, I promise.) Just make two of these sandwiches, find someone you love, and share one with them. You’re welcome.
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- 2/3 cup shredded unsweetened Coconut
- 2 tablespoons Soy Sauce
- 2 tablespoons Liquid Smoke
- 2 tablespoons Maple Syrup
- 4 slices Country Bread
- 2 tablespoons Cashew Butter
- 2 oz Vegan Dark Chocolate
- 1 Banana
- 6 Vegan Marshmallows
- 1 knob Coconut OIl
- Preheat your oven to 300°. Mix soy sauce, liquid smoke, maple syrup and coconut until thoroughly mixed. Place coconut, with as little of liquid as possible, on a foil lined baking sheet and cook for 20-25 minutes until crisp and light brown.
- Lightly toast the bread. On 1 side of two of the slices, spread cashew butter. Place 1/2 of the banana and sprinkle 1/3 cup of the coconut bacon on top of each slice spread with the cashew butter. On the other two slices, place 1/2 the amount of chocolate on each.
- Cut the marshmallows in half and place them around the chocolate.
- Head a griddle or panini pan with coconut oil to medium high heat. Place sandwiches on top of griddle and cook until bread is a light golden brown. Flip and cook other side until light golden brown.
- Remove from heat, cut in half and eat warm.