Bacon Wrapped 2.0

We’re wrapping everything in bacon today.

But if you don’t like bacon, feel free to stuff dried fruit with more dried fruit, nuts, and join us as we pig out on figs and dates.

I won’t judge!

But, if you’re having a bunch of people over this weekend, and those people like football, I can just about guarantee they’ll like bacon.

And why not add a bit of fruit to the spread of nachos, chili, and wings?

They wont even suspect these bacon wrapped goodies are good better for them.

Bacon Wrapped Dates

Gluten free, Dairy free, Sugar free, Yeast free, Corn free, Grain free

The thing I love most about these wrapped dates is that they can be prepared up to 2 days in advance letting you worry about other, more important things (like how the Patriots are going to WIN on Sunday!!!).

Yield: 12 wrapped dates

Servings: 12

Ingredients

  • 12 strips of freshly smoked pork or beef bacon (we got ours from Horizon Meats)
  • 12 medjool dates
  • 12 whole raw almonds
  • 6 unsulfured dried apricots, cut in half lengthwise

Directions

  1. Preheat oven to 400F
  2. Cut a slit in each date and open the two sides up like a book. Remove the pit and replace with an almond and apricot slice. Close up and set aside.
  3. Cook strips of bacon on medium-low heat until fully cooked. You don’t want to over cook them or else you wont be able to roll them!
  4. Place the stuffed date on the thicker end of the strip of bacon and roll until the seam of the bacon is at the bottom of the roll. I like using the thicker strip at the beginning so the roll looks nicer.
  5. Place seam side down in a casserole dish and bake in the oven for 10 minutes.

To make ahead of time: Complete up to step 4, cover and refrigerate for up to 2 days until ready to eat.

View nutrition facts

I got so much bacon juice on my camera when I took these photos…

Gently cut the date (not all the way through!) then remove the pit, replacing it with your almond and apricot slice.

See the little almond poking out there?

Once you’ve stuffed all of your dates, start rolling them in the bacon.

Doing this reminded me of a little piggy rolled up in a bacon blanket!

Hmm… that’s wrong.

But it tastes so right.

Bacon Wrapped Figs

Gluten free, Dairy free, Sugar free, Yeast free, Corn free, Grain free

Serve these easy to make bacon wrapped figs during the big game and feel good knowing you’re offering a healthier snack. Each wrapped fig is under 100 calories!

Very very lightly adapted from my bacon wrapped figs 1.0 recipe

Yield: 12 wrapped figs

Servings: 12

Ingredients

  • 12 strips of freshly smoked pork or beef bacon (we got ours from Horizon Meats)
  • 12 dried figs
  • 12 pistachio nuts, unsalted
  • 12 basil leaves
  • 12 spinach leaves

Directions

  1. Preheat oven to 400F
  2. Trim the stems from each fig.
  3. Cut a slit in each and open the two sides up like a book. Stuff with a pistachio nut, close up, and set aside.
  4. Cook strips of bacon on medium-low heat until fully cooked. You don’t want to over cook them or else you wont be able to roll them!
  5. Place one leaf of spinach and 1 leaf of fresh basil on the thicker end of the strip of bacon and place the stuffed fig on top. Begin to the fig up in the bacon until the seam of the bacon is at the bottom of the roll. I like using the thicker strip at the beginning so the roll looks nicer.
  6. Place seam side down in a casserole dish and bake in the oven for 10 minutes.

To make ahead of time: Complete up to step 4, cover and refrigerate for up to 2 days until ready to eat.

View nutrition facts

Don’t forget to cut off those stems! I forgot once. It sucked.

The figs are a bit harder to stuff, but just cram that pistachio in there and close ‘er up.

Pile up the spinach and basil leaves and start to roll the fig in the bacon. Before you know it, you’ll have a tasty appetizer before you!

Bake in the oven for 10 minutes, and you’re sure to be the talk of the town after the weekends’ Superbowl activities.

Promise.

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