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What I used:
Blanched almond slivers, dry roasted almonds, & medjool dates from Aldi
To store: Keep covered and refrigerated for about 1 week, or freeze for 1 month (store beet coulis separately)
Low Carb Sweetener Swap: You can replace the maple syrup with an equal amount of coconut milk + a pinch of pure stevia powder (to taste).
To make the crust date-free and low-carb, use this one instead. If you have any questions, I’m happy to help! 🙂