Bacon and guacamole fat bombs recipe

Ingredients

• 4 large bacon slices (120 g /4.2 oz)
• ½ large (100 g /3.5 oz) avocado, halved, pitted, and peeled
• ¼ cup (56 g /2 oz) unsalted butter or ghee, at room temperature
• 2 garlic cloves, crushed
• 1 small chile pepper, finely chopped
• 1 tablespoon (15 ml/0.5 fl oz) fresh lime juice
• Salt and pepper, to taste
• ½ small (35 g /1.2 oz) white onion, diced

1. Preheat the oven to 375°F (/190°C, or gas mark 5). Line a rimmed baking sheet with parchment paper. Be sure to use a rimmed sheet to contain the bacon fat, as you’ll need it for the recipe, too. Lay the bacon strips flat on the parchment, leaving enough space between so they don’t overlap. Place the sheet in the preheated oven and cook for 10 to 15 minutes, or until crispy. The exact amount of cooking time depends on the thickness of the bacon slices. Remove from the oven and set aside to cool. When cool enough to handle, crumble the bacon into a bowl and set aside.
2. In a bowl, combine the avocado, butter, garlic, chile pepper, and lime juice. Season with salt and pepper. Mash with a potato masher or fork until well combined. Stir in the onion. Pour in the bacon grease from the baking sheet and mix well. Cover with aluminum foil and refrigerate for 20 to 30 minutes.
3. Using a large spoon or an ice cream scoop, divide the mixture into 6 balls. If serving immediately, roll them in the crumbled bacon. If serving later, refrigerate without the bacon coating in an airtight container for up to 5 days. Roll the fat bombs in freshly cooked or reheated bacon crumbs just before serving.