article_snippet: Using a small or mini food processor, puree the beans, dates, potato, tahini, and coconut butter until smooth, and then add the maple syrup and milk and puree again.
article_snippet: Add the cocoa powder, sugar, arrowroot, vanilla bean powder, baking powder, baking soda, and sea salt to the processor and puree until combined.
article_snippet: (If your processor is too small, transfer the date mixture to a bowl, and use a spatula to incorporate the dry ingredients.)
article_snippet: Stir in the chocolate chips.
article_snippet: Remove, let cool completely, frost if desired, and cut into squares.
article_snippet: In a food processor, add and the artichoke hearts, rice, nutritional yeast, sunflower seeds, parsley, miso, Dijon mustard, sea salt, garlic, black pepper, and vinegar and puree.
article_snippet: Once the date mixture is coming together and a little sticky, add the oats and pulse through several times.
article_snippet: After chilling, take out scoops of the date mixture and form burgers in your hands.
article_snippet: I scoop generously with an ice cream scoop, roughly 1/3-½ cup for each.