Pecan chocolate crumble

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• 66⅔ g pecans
• 30 g pitted Medjool dates
• ⅔ tbsp coconut oil

• food processor

blend all ingredients in a food processor to form a crumble

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• baking dish (4 in.)
• spatula

transfer 2/3 of the dough into a silicone baking dish. press the dough to the bottom using a spatula or fingers.

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• ⅓ bar dark chocolate

• pot
• heatproof bowl

melt dark chocolate in a glass bowl over hot water.

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spread the chocolate over the pecan dough.

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cover with the rest of the pecan crumble.

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refrigerate for 20 mins.

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slice it and enjoy!

Enjoy your meal!