Bacon Wrapped 2.0

February 1, 2012 By Leanne Vogel March 29, 2017

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

Author: Leanne Vogel

Recipe type: Gluten free, Dairy free, Sugar free, Yeast free, Corn free, Grain free

Prep time: 20 mins

Cook time: 10 mins

Total time: 30 mins

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!!!).

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

Instructions

Preheat oven to 400F
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.
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!
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.
Place seam side down in a casserole dish and bake in the oven for 10 minutes.

Notes

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

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.

View Nutritional Information (once on page scroll down)

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

Preheat oven to 400F
Trim the stems from each fig.
Cut a slit in each and open the two sides up like a book. Stuff with a pistachio nut, close up, and set aside.
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!
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.
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.