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- Almond Cookie Dough
-
- 8–10 (150g) Natural Delights Medjool Dates, pitted
- 1 cup (200g) almond pulp
- 1/2 cup (35g) shredded unsweetened coconut
- 1/4 cup (35g) hemp seeds
- 1/2 cup (40g) rolled oats (sub with cashews for paleo)
- 2 tbsp (15g) chia seeds
- 1/3 cup (85g) almond butter (or nut/seed butter of choice)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup (80g) mini chocolate chips (or cacao nibs)
- Directions
- 1. In a food processor, blend Medjool dates, almond pulp, almond butter, and vanilla until mostly smooth (a few chunks are okay; make sure the Medjool dates are mostly broken down). 2. Add coconut, hemp seeds, oats, chia seeds, and salt. Process until combined. 3. Pulse in chocolate chips. 4. Use a cookie scoop to form bites (or roll them by hand) and arrange them on a lined baking sheet. 5. Chill for 2 hours until firm. 6. Enjoy!
- Provided by:
- Natural Delights, Feasting on Fruit
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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First, make the dressing by combining all the ingredients in a bowl and stirring together. Cover and refrigerate.
Next, make the chicken: Generously season both sides of the breasts. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle, about 4 minutes per side. Remove and set aside to cool for 10 minutes, then cut it into cubes.
Place the ears of corn in the skillet you used to cook the chicken and roll it around so that the flavorful oil/butter mixture coats the corn. Grill it on a grill pan or cook it in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside.
To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips on a big platter. Drizzle the dressing all over the top, serving part on the side if you'd like.
Serve it in individual bowls.
