Preheat oven to 350ºF.

Line two baking sheets with silpat mats and set aside.

Sift together the almond flour, salt and baking soda in a large bowl. A larger sifter that will allow the almond flour to easily flow through is best. Stir in the bacon and carob chips, using a wooden spoon, or spatula.

(if omitting the bacon from half the batch, divide the batter in half once the wet ingredients have been added. Then split the carob chips across each half before adding the bacon pieces to half the batter.)

In a separate bowl, whisk together the coconut oil, maple syrup, vanilla bean paste and coconut milk. A hand whisk will do the job. Add to the almond flour mixture. Fold until combined.

The batter will be wet and sticky. Use a small ice-cream scoop to form the dough into balls. Place on silpat about 2-inches apart.

Bake for 12 minutes.

Remove from the oven and allow to cool on the baking sheet for about 5 minutes.

Once set, move to a wire cooling rack and sprinkle with a little sea salt.

Enjoy while still slightly warm with your beverage of choice.

See you back here on Friday to formally kick off #FrozenFriday14!