Subscribe to our Newsletter

Email*

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:
PHONE
02 9211 1322
EMAIL
[email protected]
[email protected]

Instagram Slider

  • One of my favourite breakfasts SWEET PEAR AND COCONUT
    2 days ago by brownpapernutrition One of my favourite breakfasts - SWEET PEAR AND COCONUT QUINOA, CARAMEL NUT BUTTER AND FRESH PEARS on top for the yummy crunch factor. Kicking the day off with a fibre fuelled, nutrient dense brekky like this one sets you up for the day with good energy, helps to stabilise your appetite throughout thanks to the presence of both soluble and insoluble fibre, plant protein and healthy fats, and is easily digested. The brekky is a cracking way to help feed all the wonderful good bacteria in the gut and keep things moving down there too! If you’d like the
  • I cant even begin to describe how many Black Friday
    1 week ago by brownpapernutrition I can’t even begin to describe how many Black Friday Sales ads have landed in my inbox, social streams and around the city today and it got me thinking about how we as a society consume. I am not about to get on my soap box here but I do feel the urge to drop these thoughts ... rather than consume so many material things and buy up this Friday have a think about how you can consume in ways that will make you feel greater for longer. Consume KNOWLEDGE, consume the ARTS, consume REST, consume BELLY LAUGHS with buddies,
  • SECOND POUR TEA CHRISTMAS CAKE!!!!! My friends I have managed
    5 days ago by brownpapernutrition SECOND POUR TEA CHRISTMAS CAKE!!!!! My friends I have managed with huge willpower to stave off sharing this until December 1st so as to not completely bore you with my obsession with Christmas cake, but now the day is here and I am suuuuuuuuuuper bloody excited!!!! First the title - second pour tea - comes from my need to recycle the tea leaves in my tea pot in the morning for something else. You don't have to do this, just make enough tea for the recipe. Next the beauty of this juicy number is that you can legit have a
  • CAJUN TOFU SCRAMBLE BOWL WITH SWEET POTATO HASH Thought I
    5 days ago by brownpapernutrition CAJUN TOFU SCRAMBLE BOWL WITH SWEET POTATO HASH... Thought I would miss soft cheese, mussels and prawns the most during pregnancy, turns out I miss sprouts and juicy rockmelon more! Go figure?!?!?!?! Maybe because over the past couple of years we've transitioned our diet so much more toward plants that the shellfish and cheese factor just isn't much a thing anymore, but humble ingredients that I probably didn't recognise were as present as they were are the ones I am hanging to be able to throw into meals again! This is a delicious scrambled cajun tofu bowl with sweet potato,
  • This year Ive had this absolutely wonderful human wholefoodhealing in
    1 day ago by brownpapernutrition This year I’ve had this absolutely wonderful human  @wholefoodhealing  in my life through our work together and I couldn’t feel more grateful or more aligned with someone in this space. She’s incredibly intelligent, highly motivated, compassionate and kind, with a similar zero bs approach to nutrition, health, parenting and life. We met studying nutrition almost 9/10 years ago (how on earth was it that long?!?!) and I remember thinking what a bright light she was st the time too. This year we created a series of successful, educational workshops with more to come in 2020 and we are in the
Subscribe to The Brown Paper Bag

CHOC AVO AND PEANUT CARAMEL TART

in Food
by Jacqueline Alwill
0 Comments

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…

CHOC AVO AND PEANUT CARAMEL TART

Serves 12-16

GF : DF : SF : VEGAN

Tart

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. 

Tags:
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