This might sound crazy, but bear with us: chocolate, peanut, caramel … avocado.

Jacqueline Alwill from the Brown Paper Bag created a Choc Avo and Peanut Caramel Tart and it’s on the money. And as a generation and nation obsessed with all things avo, let’s be real- it was only a matter of time before it ended up in a tart.

If you’re not convinced, how about this: this tart is 100% plant based, gluten free, dairy free, sugar free AND vegan. Yet it’s still creamy (the good cream- from avocado!) and sweet.

What’s that? You’re sold? Okay, here’s the rundown:

Method

Tart:

1. Combine nuts in a food processor and blitz to a crumb.
2. Add dates, chia and coconut oil and blitz again for about 1 minute.
3. 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.

Peanut Caramel:

1. 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.
2. Pour into the tart base and place back in freezer.

Choc Avocado Filling

1. Place avocado, cacao, sweetener of choice, milk and sea salt in a food processor and blitz until even and mousse like in consistency.
2. Spread over the top of the peanut caramel and place back in freezer to set.

To Serve…

1. Arrange garnish ingredients over the top of the tart if you wish, they’re optional, it will still taste delicious without them!
2. 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.