No-Bake Chocolate Tart

• 200g rolled oats
• 2tbsp Total Sweet Xylitol
• 1tbsp cocoa powder
• 100g butter, melted

For the hazelnut butterscotch: 

• 70g butter
• 170g Total Sweet Xylitol
• 100ml double cream
• 100g hazelnut toasted
• 1/4tsp sea salt

For the chocolate ganache:

• 170g dark chocolate, chopped (unsweetened preferably)
• 200ml double cream
• 3tbsp Total Sweet Xylitol. (Only if unsweetened chocolate is used)

Method:

For the 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.  

For the butterscotch: 

Melt butter in a medium-sized saucepan and add sea salt & Total Sweet Xylitol. Cook over medium heat whilst stirring for about 10 mins, or until golden brown. Remove from heat, add the 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.  

For the 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 it in the fridge to set.  Remove from fridge 10 mins before serving. Slice and enjoy!! 

Note: This delicious tart was created by Niusha cooks 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.