12 medjool dates, pitted
1 c mashed sweet potato
1/2 cup + 2 Tbs pastured butter (or coconut oil) melted
2 teaspoon vanilla extract
3 tablespoons coconut flour, sifted
½ c unsweetened cocoa powder
1/4 teaspoon baking soda
½ tsp cream of tartar
2 Tbs fine coffee grounds
1/2 cup Enjoy Life Chocolate Chips
1 3.5 ounce 80% chocolate bar (like Green & Black’s )
5 strips crisp bacon, chopped
Place the medjool dates in a food processor and pulse until completely pureed.
Add mashed sweet potato and process until pureed and combined with the dates.
Add mixture to the bowl of a stand mixer, then add the eggs, vanilla, and ½ cup of butter until well combined.
In a separate bowl, combine the coconut flour, cocoa powder, baking soda, cream of tartar and coffee grounds.
Slowly add the dry ingredients into the wet ingredients and mix on low-speed, scraping down the sides, until you have a smooth batter.
Fold in chocolate chips
Grease a 9x13 glass baking dish, pour in the batter and smooth it with the back of a spatula
Bake at 350 degrees for 30-35 minutes or until a toothpick stuck in the middle comes out clean.
Melt chocolate bar with remaining butter, mix well then spread a thin layer over cooled brownie
Sprinkle with chopped bacon and let harden in refrigerator