Add the smoky paprika and maple syrup to a bowl.
Add the liquid smoke and coconut aminos to the mix.
Line a baking tray with parchment paper and bake eggplant slices for 10 minutes at 110°C/230°F. It should be cooked but not crispy!
Add the unsweetened almond milk.
Blend until it forms a paste with either a hand blender or a food processor.
Cut the jalapeños in half. I usually leave the stem on because I like how it looks, but feel free to cut the stem!
Remove the seeds and veins.
Spoon vegan cream cheese into jalapeño halves or fill a piping bag with vegan cream cheese and pipe cream cheese into jalapeño halves.
Wrap eggplant bacon around jalapeños and vegan cream cheese.
Place on greaseproof paper or parchment-lined baking tray. Sprinkle with cajun seasoning.
Bake for 20 minutes at 160°C/320°F. Leave to cool slightly, then serve and enjoy!