@niushacooks
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.
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 toasted hazelnuts
• 1/4tsp sea salt
Chocolate ganache:
• 170g dark chocolate, chopped (unsweetened preferably)
• 200ml double cream
• 3 Tbsp Total Sweet Xylitol
(Only if unsweetened
chocolate is used)
Method:
Crust:
Combine oats, Total Sweet and cocoa powder in a food processor until it becomes coarse. Then add the melted butter and pulse until the mixture sticks together. Transfer the mixture to a 9” tart tin. Press firmly to create an even tart shell. Refrigerate for at least one hour.
Butterscotch:
Melt butter in a medium-size saucepan and add the sea salt and Total Sweet. Cook over a medium heat whilst stirring for about 10 minutes, or until golden brown. Remove from heat, add the double cream and stir until well combined. Set aside to cool for at least 20 minutes.
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 minutes.
Chocolate Ganache:
Heat the double cream in a small saucepan until almost boiling. Add the chocolate and Total Sweet (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 minutes before serving.