The Easiest Dark Chocolate Hazelnut Tart (grain-free, no-bake)

Prep Time 20 mins
Total Time 20 mins
Yields About 8 slices

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)

    Directions

    1. Pulse together crust ingredients in food processor until all the ingredients are combined and in pieces
    2. Grease a 14x5 tart pan with coconut oil
    3. Press together crust ingredients into pan and form up on edges as well
    4. Set aside and begin making chocolate ganache
    5. Place dark chocolate chips in a small/medium bowl
    6. Heat the REBBL Reishi Chocolate in sauce pan and bring to low boil
    7. Pour onto chocolate chips and stir together chocolate is fully melted and combined with REBBL
    8. Pour on top of the tart crust and top with hazelnuts and I drizzled almond butter too!
    9. Place in fridge for 30 minutes to set and enjoy!
    10. I recommend enjoying within a couple days of making! Store in fridge

    by

    © 2016 rachLmansfield. All rights reserved.