Inspiration for this recipe comes from the world famous Elvis Sandwich (shown below)
While my version of the Elvis ditches a lot of the carbs in the original, it will still be guaranteed to satisfy any sweet and savory cravings that you may have.
Slow-Carbers should save this one for your cheat day but all the ingredients fit into standard Paleo practices (although you will want to eat these in moderation). Chocolate is the only questionable item for Paleo and that mostly depends on it’s sugar content so make sure to read labels. Here is a blog post from Mark’s Daily Apple with advice on picking out a good dark chocolate bar. I’ve also tried sans chocolate, which is an option but doesn’t reach the same pinnacle of deliciousness.
Place bacon on a cookie sheet and bake at 400 degrees for approximately 18-20 minutes until crispy.
Cut the plantain in half through the equator and remove the peel. Using 2 large flat objects such as cutting boards or pans flatten the plantain halfs until they are approximately 1/2" thick. I use cutting boards and I've noticed when you pull the boards apart that plantain separate at the middle which is actually what we want. If that doesn't happen cut the plantains through the middle lengthwise so that you have four halfs 1/4" thick.
Melt 1 tbsp of ghee or butter in a cast iron pan (or stainless steel) over medium-low heat. Add the plantain halfs two at a time and fry each side until brown (see pictures).
After bacon is finished cooking dry off the strips with paper towels and chop into approximately 1/4" pieces.
Melt chocolate in a sauce or non-stick frying pan over very low heat. Assemble the plantains on small plates and add to each 1 tbsp of cashew butter followed by a quarter of the bacon. Finally drizzle melted chocolate over each and serve immediately with a fork (unless you don't mind messy fingers!).