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This ridiculously good no-bake chocolate tart features a layer of hazelnut butterscotch, made with xylitol (Total Sweet) instead of sugar, and a layer of chocolate ganache. The perfect guilt-free(ish) dessert, that is diabetes-friendly
Ingredients: Tart crust: 200g rolled oats 2tbsp Total Sweet Xylitol 1tbsp cocoa powder 100g butter, melted Hazelnut butterscotch: 70g butter 170g Total Sweet Xylitol 100ml double cream 100g hazelnut toasted 1/4tsp sea salt Chocolate ganache: 170g dark chocolate, chopped (unsweetened preferably) 200ml double cream 3tbsp Total Sweet Xylitol. (Only if unsweetened chocolate is used)
Method: Crust: Combine oats with Total Sweet Xylitol & cocoa powder in a food processor until it becomes coarse. Then add melted butter, and pulse until the mixture sticks together. Transfer the mixture to a 9” tart pan and press firmly to create an even tart shell. Refrigerate for at least 1 hr. Butterscotch: Melt butter in a medium-size saucepan and add sea salt & Total Sweet Xylitol. Cook over a medium heat whilst stirring for about 10 mins, or until golden brown. Remove from heat, add double cream, and stir until well combined. Set aside to cool for at least 20 mins. Meanwhile, grind the toasted hazelnuts until coarse. Mix with the butterscotch until well combined. Pour the mixture onto the oat base and refrigerate for 20 mins. Chocolate Ganache: Heat the double cream in a small saucepan until almost boiling. Add the chocolate and Total Sweet Xylitol (if you’re using unsweetened chocolate) and stir it until all the chocolate has melted, and the mixture is smooth. Pour it over the butterscotch layer and pop in the fridge to set. Remove from fridge 10 mins before serving. Slice and enjoy!!
Note: This delicious tart was created by Niushacooks using Total Sweet Xylitol. Total Sweet is so easy to use as a replacement to sugar – simply use 1 for 1 in recipes, and instantly reduce your sugar spikes and calories… along with actively preventing the build-up of bacteria that can cause tooth decay.