These Stuffed Celery Bites are the perfect appetizer; they’re fresh and full of flavor. The cashew cream replaces standard cream cheese, and pairs wonderfully with the bacon (pork or turkey). Since they’re quick and easy to put together, these bites make a great appetizer for your next gathering. See the recipe below and enjoy!
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Let the cooking begin!
The steps:
- First, get your bacon cooking by laying the raw pieces on a parchment lines pan. Bake it in a 400F (204C) oven for about 15-20 minutes, for thick-cut bacon. Lessen the time if it’s not thick-cut. Flip the bacon and add more time as needed.
- While the bacon is cooking, add your cashew cream ingredients, minus the green onions and bacon, into your blender and blend until smooth.
- Chop the bacon into small pieces, and then fold the bacon and green onions into the cashew cream.
- Cut your celery stalks into thirds and fill with your cashew cream mixture.
- Plate and sprinkle with more green onions and bacon.
Substitutions:
- Cashews make a thick and creamy sauce, so I wouldn’t recommend substituting them.
- Heavy cream or full fat coconut milk can replace the coconut cream.
- Choose your favorite type of bacon. I’ve use both turkey bacon and pork bacon with success.
Recommended kitchen items:
- Blendtec blender. This is one of my absolute favorite appliances in my kitchen.
- Unbleached parchment paper sheets. I have these in a drawer and love that I can pull one out when I need it, and I love that these sheets are unbleached.
- Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
- Silicone oven mitts. I love using silicone oven mitts, because they totally protect your hands, unlike the fabric ones I’ve used in the past. I use this set daily.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Stuffed Celery Bites
(Paleo, Whole30, GF, DF, Soy free)
Ingredients
- 8 oz bacon (about 5 thick-cut strips)
- 1½ cup cashews soaked for an hour or so (5 minutes if put in almost boiling water)
- ⅓ cup coconut cream (or full fat coconut milk)
- 3 Tbsp extra virgin olive oil
- 3 Tbsp lemon juice
- 2 cloves garlic peeled
- ½ tsp onion powder
- ⅛ tsp ground cloves
- 1 pinch cayenne pepper
- ¾ tsp sea salt
- ¼ cup green onions chopped, plus extra for topping
- 6-8 stalks celery cut into thirds
Instructions
- Preheat your oven to 400F (204C) and lay your bacon on a parchment lined baking sheet. Bake in the oven for about 15-20 minutes, flipping halfway, or until just crispy.
- Add the soaked cashews (drained), coconut cream, olive oil, lemon juice, garlic, onion powder, ground cloves, cayenne pepper, and salt to your blender. Blend until very smooth.
- When the bacon is done, chop it into small pieces. Fold ¾ of the bacon and ¾ of the green onion into the cashew cream mixture.
- Fill the celery pieces with the cashew cream mixture and plate. Sprinkle some more bacon pieces and green onion to the top and serve.
These are so good! My husband loved them and he usually hates celery. Definitely a healthy satisfying snack.
Thanks for the review, Sarah! I’m so glad you guys liked them. Celery can be hard to make yummy 🙂