INGREDIENTS
•
Crust:
•
1 and 1/3 cup medjool dates
•
1 cup almond flour
•
1 tablespoon maple syrup
•
Chocolate ganache:
•
1/2 cup REBBL Reishi Chocolate
•
8 ounces of dark chocolate chips
•
Topping:
•
1/4 cup toasted hazelnuts (just toasted on a pan or you can have raw)