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WELL NATURALLY FIG AND YOGHURT TARTS

If ever there were flavours and nutrition that team together like a match made in heaven it’s fig, orange and chocolate. So we’ve done just that with this simple, scrumptiously wholesome and nutritionally rich little treat – FIG AND YOGHURT TARTS. Integrating the delish flavours of Well Naturally No Sugar Added Valencia Chocolate¬†¬†with almonds, pecans, vanilla, figs and yoghurt, these beauties are the perfect quick whip together entertaining or to save and eat in a just-for-one moment. It’s easy to swap the figs for different fruits as they come into season, that’s the beauty of it!

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WELL NATURALLY FIG AND YOGHURT TARTS

Gluten free: Refined sugar free

Makes 8 small tarts

 

Ingredients

For the tart base:

1/2 (90g) cup almonds

1/2 (70g) cup pecans

45g Well Naturally No Sugar Added Chocolate Valencia Orange, broken into pieces

1 teaspoon vanilla essence

2 medjool dates, pitted

2 tablespoons coconut oil, melted

 

For the filling:

1 cup Greek or coconut yoghurt

3 small figs, sliced

Pinch of cinnamon

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Method

  1. To make the tart base combine the almonds, pecans and chocolate pieces in a high powered blender or food processor and blend for 20 seconds. Add in the vanilla, dates and coconut oil and blend for 20 seconds.
  2. Line 8 muffin holes of a 12 cup muffin tray with patty pans. Press 2 tablespoons of base mixture into each muffin hole. Using your fingers shape the mixture to fit evenly across the base and sides of the muffin holes.
  3. Transfer to the freezer to set for 1 hour.
  4. Remove from the freezer and place 1 1/2 tablespoons of Greek yoghurt into each tart base and top with 3 slices of fig. Top each tart with a sprinkle of cinnamon and serve.

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Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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