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.