One of the most popular recipes in my book so far has been my Honky Tonk French Toast. I used the combo of peanut butter and banana typically named for a certain swivel-hipped singer and gave it the ass-kicking capabilities of the Elvis-impersonating pro-wrestler you all know and possibly love, The Honky Tonk Man.

I recently went back to that flavor combination and added the smoky, savory flavor of bacon to some whoopie pies – not real bacon, of course, but coconut bacon, which has become an Internet sensation lately. You can buy coconut bacon from sites like Vegan Cuts, or you can make it at home with just a few simple ingredients. My favorite recipe comes from Fettle Vegan and all it calls for is flaked coconut, liquid smoke, soy sauce (or Braggs), maple syrup, water and paprika. One of my friends also suggested using super-concentrated Lapsang souchong tea in place of liquid smoke – although I’m way more likely to have liquid smoke in my kitchen than Lapsang souchong.

I froze these, and sent them to my friend Steve from Bakerboys Distro to thank him for tipping me off to these pro-wrestling-inspired decks by Death Wish. The bacon has a tendency to go a little soft after a day or so of storage, so I just toss it back in the oven for 3-5 minutes to crisp it up before eating it. I filled these with Vegan Peanut Butter Buttercream, but they’d also be tasty with Vegan Maple Buttercream.