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 

1. 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. 
2. Open can of tomatoes and pour entire can into the skillet. Add the sundried tomatoes. 
3. 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. 
4. Meanwhile, pre-heat oven to 350 degrees Fahrenheit. 
5. Pit the dates, and throw out the seeds. 
6. With a spoon, carefully stuff each date with uncooked chorizo. 
7. Cut the bacon strips in half, and wrap each stuffed date with a half slice of bacon, and place on baking sheet. 
8. Place baking sheet into oven for 15-20 minutes, or until the bacon has browned. 
9. Broil (550 degrees) for 5 minutes, or until slightly crispy. 
10. Remove, and let cool. 
11. Remove the sauce, place in blender on low for 30 seconds to 1 minute.
12. Add a few splashes of water to the sauce to make slightly more runny so the sauce easily dresses the dates.
13. With a spoon, drizzle the sauce over the dates.
14. Leave the extra sauce in a bowl to side for people to dip.   
15. Enjoy 🙂