Servings: 4

Coconut Bacon- Coconut Bacon-
2 cups large flake coconut 2 cups large flake coconut
1/4 cup coconut aminos (can substitute low-sodium soy sauce) ¼ cup coconut aminos (can substitute low-sodium soy sauce)
2 tablespoons maple syrup 2 tablespoons maple syrup
1 teaspoon liquid smoke 1 teaspoon liquid smoke
 
Cashew Mayo- Cashew Mayo-
1 cup cashews, soaked until soft (usually 6+ hours) 1 cup cashews, soaked until soft (usually 6+ hours)
1/4 cup water (more if needed to get consistency) ¼ cup water (more if needed to get consistency)
2 tablespoons lemon juice 2 tablespoons lemon juice
1 tablespoon apple-cider vinegar 1 tablespoon apple-cider vinegar
1 soft date 1 soft date
1 teaspoon dried mustard 1 teaspoon dried mustard
1/2 teaspoon salt ½ teaspoon salt
 
BLTA Lettuce Cups- BLTA Lettuce Cups-
 
1 head butter lettuce 1 head butter lettuce
2 large heirloom (or other tasty tomatoes), diced 2 large heirloom (or other tasty tomatoes), diced
2 avocados, diced 2 avocados, diced
cashew mayo cashew mayo
coconut bacon coconut bacon
1 teaspoon fresh ground pepper 1 teaspoon fresh ground pepper

Coconut Bacon-
Place large flake coconut in a bowl with a sealable lid.
Mix together all of the liquid ingredients.
Pour liquid ingredients over the coconut flakes.
Place lid on and shake to distribute.
Marinate for at least an hour. Longer is better.
Dehydrate at 115 degrees for at least 12 hours or until chewy-crisp. Alternatively, bake at 325 for 20 minutes, stirring and flipping at the 10-minute mark.
Cashew Mayo
Place all ingredients in high-speed blender and blend until smooth. This should be thick and will require scraping down the sides and using the tamper.
BLTA Lettuce Cups-
Place tomatoes and avocados in a bowl.
Add ¼ to ½ cup mayo
Spoon mixture into lettuce leaves.
Top with coconut bacon and a sprinkle of pepper.