Almond Butter Coconut Cookie Bars

1 cup creamy almond butter

1/2 cup  sugar

2 tbs coconut oil, melted

1 tsp pure vanilla

1 egg

2 tbs coconut flour

1 tsp baking soda

1/4 tsp salt

1/2 cup unsweetened coconut flakes

Coarse sea salt, for topping

Preheat oven to 400F. Line a large baking sheet (or two if necessary) with parchment paper then add the potatoes and about 2 tbs of oil, all the dry seasonings, and toss them around to coat them. Bake for 20 minutes, checking on them periodically.

While sweet potatoes are baking, start your pico de gallo so the flavor can set it. Half the tomatoes and scoop the seeds out with a spoon, this prevents the salsa from getting too watery. Chop the tomatoes up and add them to a large bowl with the cilantro, jalapeno, lime juice, some garlic powder and salt and pepper to taste. I like mine pretty limey and spicey. I notice I usually have to add more salt as it sets to draw out the flavour more.

Set salsa aside and start beans. Heat a medium saucepan over medium-high heat. Add remaining olive oil and heat, then add diced red onion. Allow to saute for a few minutes then add diced garlic cloves and saute for a few minutes further. Add in black beans and use a potato masher or a fork to mash about half of the potatoes. Mix around, you’ll notice it’ll quickly thicken so I like to add about 1/4 cup water or more oil until I get a nice smooth texture that is good for tacos.

Once sweet potatoes are done, remove from oven and being assembling your tacos. Toast tortillas on a rack in over or in a skillet, I find the oven to be easy but they harden quickly so be careful! When ready, top with cheese (if using) then black beans, sweet potatoes, and finally with the pico de gallo. I like to usually add guacamole or fresh avocado under the salsa as well, the toppings for tacos are almost endless!

Enjoy your tacos and don’t be afraid to eat several at a time, you know I did!