Maple Glazed "Chorizo" Stuffed Dates with Coconut Bacon

Recipe:

Maple Glazed "Chorizo" Stuffed Dates with Coconut Bacon

Makes: 6-8
Prep Time: 10 min
Cooking: 15 min
Recipe By: Abbot’s Butcher

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Ingredients

For the filling

12 large Medjool dates, deseeded

1 package Abbot’s Butcher “Chorizo”

¼ cup maple syrup

For the coconut bacon*

1 cup unsweetened coconut flakes

1.5 teaspoons olive oil

2 teaspoons soy sauce

¾ tablespoon maple syrup

⅛-¼ teaspoon liquid smoke

½ teaspoon smoked paprika

¼ teaspoon cracked black pepper

Pinch of salt

*Store-bought coconut bacon also works

Description

Warm, melt-in-your-mouth dates meet our smoky “Chorizo” in this simple yet refined plant-based hors oeuvres. Top with coconut bacon to complete the sweet, spicy, smoky, and quite irrresistable flavor profile.

Method

For the coconut bacon

  1. Preheat the oven to 325 degrees. 

  2. Line a baking sheet with parchment paper. 

  3. In a bowl, mix all of the ingredients (except the coconut) until combined. Fold in the coconut flakes until coated. 

  4. Transfer to the baking sheet and spread evenly in one layer. 

  5. Bake for 6 minutes, then flip. Bake for an additional 5-7 minutes, until flakes are crispy but not burnt. Watch carefully—they can burn quickly!

  6. Remove from oven and allow to cool. 

For the dates

  1. Increase the oven temperature to 400 degrees.

  2. Prepare the “Chorizo” according to package instructions. Allow to cool slightly.

  3. Slice each date longways, making sure to not cut through the date. 

  4. Brush the inside of each date with maple syrup. Scoop 1-2 teaspoons of “Chorizo” into each date (depending on how large the date is). 

  5. Lightly press the date shut and brush more maple syrup on top.

  6. Bake for 5-7 minutes or until the dates look sticky. 

  7. Remove from oven and immediately top each date with coconut bacon. Serve hot.

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