1 Cup Shredded Coconut
1/3 Cup Almonds
8 Medjool Dates, pitted
3 Tablespoons Justin's Almond Butter
2 Tablespoons Honey
1 Tablespoon Cocoa Powder
Pinch of Salt
1 Pint Pistachio Gelato, softened
1/4 Cup Justin's Chocolate Hazelnut Butter, melted
1/4 Cup Chopped Pistachios
In a food processor, combine coconut, almonds, dates, almond butter, honey, cocoa powder and salt. Blend until well-combined and mixture forms into a dough-like consistency.
Press crust into an 8-inch tart pan. Spread gelato evenly into crust and place in the freezer until solid, approximately 30 minutes.
Once frozen, remove from freezer and drizzle with Chocolate Hazelnut Butter and sprinkle with chopped pistachios. Place in freezer another 20 minutes to set.
Slice tart into 8-10 pieces and enjoy!