1 cup refrigerated pitted dates, processed in a food processor until very finely chopped (optional)
1 heaping cup (liquid measure) home-made sweet potato puree (approximately 3 medium sweet potatoes, halved, rubbed with coconut oil, then roasted at 450 degrees F for 20 to 25 minutes) OR 1-15 oz can organic sweet potato puree
3/4 to 1 cup coconut oil, liquified
1/2 cup unsweetened apple sauce
1/2 cup full-fat coconut milk
1 Tbsp vanilla extract
1/4 cup dark chocolate chips
Preheat oven to 350 degrees F.
Combine the dry ingredients in a medium bowl, stirring with a whisk to combine.
Combine the wet ingredients in the bowl of a food processor. Process until light and airy.
If your food processor is big enough, pour the dry ingredients into the wet ingredients and process until just combined. Otherwise, pour wet ingredients into a large mixing bowl, add the dry ingredients, and use a mixing spoon to thoroughly combine. The mixture will be thick. Fold the dates into the batter.
Spoon batter into a 9x13 baking dish or metal pan. Use the back of a rubber spatula or spoon to evenly spread the batter.
Bake for 30 minutes or until the top is lightly browned. (The toothpick test doesn't work well on these bars since the batter is so dense.) Carefully remove baking dish from oven.
If using chocolate, sprinkle chocolate evenly across the top. Return to oven and bake for an additional 5 minutes.
Remove from the oven and use a rubber spatula to spread chocolate in a very thin, even layer across the top.
1 pound chorizo, removed from casing (check your labels!)
1/2 cup almond flour/meal
1/2 cup finely chopped onion
1 chipotle pepper in adobo sauce, finely chopped (again, seriously, check your labels - lots of funny things in canned goods. and look for glass jars instead of cans whenever you can.)
2 tbsp adobe sauce (from can of chipotle peppers in adobo)
1 1/2 teaspoons salt
For the sauce -
2 tbsp coconut oil
1 cup finely chopped onion
2 tsp crushed red pepper flakes
2 tbsp tomato paste
2 tbsp apple cider vinegar or lemon juice
dash dry mustard
4 tbsp water
pinch ground cloves
pinch ground allspice
dash cayenne pepper
Preheat oven to 350º.
In a large bowl, mix together all the ingredients, except cooking fat. Shape heaping teaspoons of the mixture into 1-inch balls. Arrange meatballs on baking sheet lined with parchment paper. Bake for 15-20 minutes or until meatballs feel firm but not tough.
Heat oil in large sauce pan or pot over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.
Add the browned meatballs to the Dutch oven and toss gently to coat with sauce.