Servings: 8-10
Prep Time: 10 min
Additional Time: 2-3 hours

Ingredients:
15–20 medjool dates
¾ cup Georgia Grinders hazelnut butter
1 ½ cup chocolate chips, dairy-free
2 tbsp coconut oil

1. Line an 8x8 inch baking pan with parchment paper. Press down medjool dates evenly. Spread hazelnut butter on top. Transfer into the freezer for about 2-3 hours.
2. Melt chocolate and coconut oil. Pour on top of the date and hazelnut layer and sprinkle with crushed hazelnuts.
3. Put back in the freezer for about 5-10 minutes. ENJOY.

Recipe By @delight.fuel