• 1 bulb of garlic
  • 1 tsp olive oil
  • 1 package GO Veggie! Classic Plain Cream Cheese
  • 1 pinch sea salt
  • 1/2 teaspoon pepper
  • 2 large cucumbers
  • 1/2 cup coconut bacon (recipe to follow)
  • Coconut bacon ingredients:
  • sunflower or grapeseed oil for the pan
  • 1/2 cup unsweetened coconut flakes
  • 1 tbsp tamari or soy sauce
  • 1 teaspoon liquid smoke
  • 1 teaspoon agave nectar or brown sugar


First, sauté the garlic. Crush and sear in a pan with 1 tsp of olive oil for 3 -5 minutes, until brown. Mash into the cream cheese with salt and pepper. Set this mixture aside.

Next, cut the ends off of the cucumbers. Run a fork down the sides to create ridges in the skin. Cut each cucumber into 1-1.5" chunks (approximately 5 chunks per cuke). Carefully scoop out the seedy center with a spoon, leaving a bit in the bottom of each cup so that the filling doesn't fall out.

Fill each cucumber chunk with the cream cheese mixture and set aside while you make the 'bacon.'

Warm oil in a skillet one medium heat and add the coconut flakes. Let them toast for 30 seconds. Drop the heat to low and add the tamari and smoke. Keep a close eye on the coconut, and mix often. After 3-5 minutes, the pieces should be browned but not burnt. They will burn quickly, so it's important to give them your full attention.

Once the coconut bacon is crisp and brown, turn off the heat and add the agave or brown sugar. Let whichever sweet substance you choose dissolve over the bacon pieces. Sprinkle on top of the cream cheese center of each cucumber and serve.

Created by: Miss Rachel's