1 cups almonds
1 cups pecans
1/4 cup rice malt syrup
1/4 cup coconut oil
pinch celtic sea salt
2 cups avocado flesh
1/2 cup cacao powder
5 tablespoons rice malt syrup
1/4 teaspoon cinnamon
pinch sea salt
1 Combine all ingredients for base in a food processor and blitz to combine.
2 Spread evenly into a 20cm round spring form cake tin lined with baking paper then place in freezer to set for 30 minutes.
3 To make the filling combine all ingredients in food processor and blitz until very smooth.
4 Spoon filling into the tart case, smooth over the top, and garnish with berries, cacao or cacao nibs.
5 Store in fridge until serving.
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