Line a sheet pan with parchment paper and set aside.

In a double boiler or heavy bottomed pan, melt chocolate chips with SuperFat Cacao Coconut, stirring often.

In a small bowl, combine pistachios, rosemary, walnuts and sea salt.

Dip each bacon strip three quarters of the way into the chocolate mixture. Lay on prepared sheet pan.

Sprinkle with nut mixture and gently press into chocolate.

Transfer to refrigerator for 20 minutes, until chocolate is hardened.