Crispy Coconut BLT with Smoky Chipotle Tahini
Crispy coconut BLT features flaky coconut and smoky chipotle tahini for a delightful, savory twist on the classic sandwich.
Ingredients
- 2 1/2 cups unsweetened flaked coconut
- 2 tablespoons coconut oil, melted
- 2 tablespoons pure maple syrup
- 2 tablespoons low sodium soy sauce or tamari
- 1 tablespoon apple cider vinegar or liquid smoke
- 1/2 cup tahini (sesame seed paste)
- 1 chipotle chili in adobo, minced, plus 1 tablespoon adobo sauce
- juice from 1/2 a lemon
- salt and pepper to taste
- 4 slices crusty sourdough bread
Instructions
- Smoky Coconut Bacon: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine the flaked coconut, melted coconut oil, maple syrup, soy sauce (or tamari), and apple cider vinegar (or liquid smoke) on the prepared baking sheet. Toss well to ensure the coconut is evenly moistened.
- Bake for 12-15 minutes, stirring halfway through, until the coconut is lightly golden and toasted. Watch carefully to prevent burning. Let cool completely.
- Chipotle Tahini "Mayo": In a bowl, whisk together the tahini, minced chipotle chili, adobo sauce, lemon juice, and a pinch of salt and pepper until smooth. Thin with a little water if needed.
- BLT Assembly: Lightly toast the sourdough bread slices.
- Spread a generous amount of the chipotle tahini "mayo" on two of the toasted slices. Layer with lettuce, tomato slices, and a hearty portion of the cooled coconut bacon. Top with the remaining bread slices. Serve immediately!
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.