Chorizo Stuffed Dates

I went to dinner with my family over the weekend for my sister’s birthday and ordered these off the menu. They were amazing, and I knew I had to try making them at home. I didn’t have a recipe, so I put together the essential components and did my best to recreate it… I have to say they turned out awesome! (And possibly better than the restaurant since I use only high quality ingredients!) These Chorizo Stuffed Dates are going to be a hit at any gathering – I guarantee it!

Ingredients (always opt for organic)

8 garlic cloves, minced
2 shallot bundles, chopped
1 can peeled tomatoes
24 Organic Medjool dates
12 strips of Bacon (nitrate free)
Sundried Tomatoes
Chorizo (Pork), not in casing
Spoonful of sundried tomatoes
Coconut Oil

Equipment:

Parchment paper
Large skillet
Baking sheet
Blender
Spatula
Can opener

Directions

Heat large skillet over heat to medium, and add 1-2 tbsp coconut oil. Once heated, add chopped garlic and shallots, and cook for about 5 minutes, or until translucent.
Open can of tomatoes and pour entire can into the skillet. Add the sundried tomatoes.
Manually break the tomatoes apart with a spatula to speed up the cooking. Cook for about 30minutes to 1 hour on medium heat. Continue to check on the tomatoe sauce, stirring, making sure to not let burn.
Meanwhile, pre-heat oven to 350 degrees Fahrenheit.
Pit the dates, and throw out the seeds.
With a spoon, carefully stuff each date with uncooked chorizo.
Cut the bacon strips in half, and wrap each stuffed date with a half slice of bacon, and place on baking sheet.
Place baking sheet into oven for 15-20 minutes, or until the bacon has browned.
Broil (550 degrees) for 5 minutes, or until slightly crispy.
Remove, and let cool.
Remove the sauce, place in blender on low for 30 seconds to 1 minute.
Add a few splashes of water to the sauce to make slightly more runny so the sauce easily dresses the dates.
With a spoon, drizzle the sauce over the dates.
Leave the extra sauce in a bowl to side for people to dip.
Enjoy 🙂