Subscribe to our Newsletter


Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
02 9211 1322
[email protected]

Instagram Slider

No images found!
Try some other hashtag or username


If you’re a fan of ANY of these flavours or ingredients then this tart is going to rock your socks! A beautiful, 100% plant based tart made with nourishing ingredients and the perfect way to get your head around using wholefoods to create your old favourites.

Choc avocado mousse is a secret winner in tarts because it’s creamy but in all the RIGHT WAYS, and the peanut butter caramel – well, need we say more than peanut butter???? We’ve used So Good Nut Milks in this recipe to make things even more delectably scrumptious too. Heaven.

This tart stores best in the freezer and then just before serving can be brought out to thaw for 5-10 minutes, which means also that if you’re making it just for a few of you, then there is a delicious treat waiting for you in the freezer to satisfy a little sweet hit every now and then! It’s full of beautiful ingredients, and tastes healthfully indulgent, but keep in mind that just because that is so, we don’t need to over eat. Eat mindfully always. Enjoy…


Serves 12-16



1/2 cup raw almonds

1/2 cup raw pecans

1/2 cup raw cashews

1/2 cup (approx 8) medjool dates, pitted

2 tablespoons chia seeds

2 tablespoons coconut oil, melted

Peanut Caramel

1/4 cup medjool dates (approx 3-4)

1/2 cup SO GOOD Almond Coconut or Almond Milk

2 tablespoons natural peanut butter

2 tablespoons coconut oil, melted

Choc Avo Filling

2 cups avocado flesh (approx 2 large avocados)

1/2 cup raw cacao powder

1/4 cup brown rice malt or maple syrup

1/3 cup SO GOOD Almond Coconut / Coconut / Almond Coconut Milk

pinch sea salt

Optional Garnish : 1 banana sliced, dark chocolate pieces, raw cacao powder, cacao nibs

To make the tart…

Combine nuts in a food processor and blitz to a crumb. Add dates, chia and coconut oil and blitz again for about 1 minute. Pour ingredients into a 18-22cm spring form cake tin and press evenly around the base and sides. Cover and place in freezer to set, whilst making the filling.

To make the peanut caramel…

Place all peanut caramel ingredients in a food processor and blitz until it forms a caramel. You may need to stop and scrape down the sides and bottom to ensure it is an even consistency. Pour into the tart base and place back in freezer.

To make the choc avocado filling…

Place avocado, cacao, sweetener of choice, SO GOOD Nut Milk (they all work well) and sea salt in a food processor and blitz until even and mousse like in consistency. Spread over the top of the peanut caramel and place back in freezer to set.

To serve…

Arrange garnish ingredients over the top of the tart if you wish, they’re optional, it will still taste delicious without them! Place in freezer to set for about 30 minutes so it holds better as you slice it. Alternatively you can leave in freezer to set overnight and bring out 10 minutes before serving to thaw slightly. Keep in freezer up to 2 weeks.

+This recipe is sponsored by SO GOOD. 

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.

No Comments

Post a Comment