The sugar-free no-bake cookie cake is the recipe for chocolate salami, but without eggs in the mixture, and most importantly, without sugar!
Very easy to make with a few simple steps, it’s perfect to serve this season because it doesn’t require using the oven, it’s not heavy, and it pleases everyone!
I’ve also thought that by using sugar-free products, we can limit glycemic intake, trying to keep it lower, especially since in summer we consume sugary drinks, ice creams, etc.
OTHER INTERESTING RECIPES:
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 12
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 293.20 (Kcal)
- Carbohydrates 31.28 (g) of which sugars 1.57 (g)
- Proteins 3.92 (g)
- Fat 20.66 (g) of which saturated 4.83 (g)of which unsaturated 5.37 (g)
- Fibers 6.16 (g)
- Sodium 98.49 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 17.6 oz sugar-free Digestive biscuits
- 3.5 oz hazelnuts
- 5.3 oz table sweetener ZuBig
- 2.1 oz unsweetened cocoa powder
- 5.3 oz butter
- 1 cup water
- 5.3 oz maltitol dark chocolate
- 5.3 oz fresh liquid cream
- 0.7 oz chopped hazelnuts
Steps
– Crush the biscuits coarsely with a rolling pin, placing them in a food bag, and chop the hazelnuts without reducing them to powder. Put everything in a bowl.
Prepare the cocoa syrup by boiling the water with butter and previously sifted powders, stirring continuously for 7/8 minutes until slightly thickened.
– Let it cool slightly, then pour it into the bowl with the biscuits and hazelnuts, and mix well.
– Line a 9-inch diameter cake pan or adjustable ring with parchment paper, and pour the biscuit base, leveling with a spoon.
– Refrigerate for at least 1/2 hour.
– Boil the cream and pour it over the chopped chocolate, stirring gently. Let it cool slightly and pour over the biscuit base.
– Place in the fridge for a couple of hours.
– Decorate the cake as desired with chopped hazelnuts
Storage:
The cake keeps in the fridge for up to 4 days, or you can freeze it
Ingredient Substitution Tips:
Instead of ZuBig, you can use granulated sugar; the same goes for biscuits and chocolate; feel free to use whichever you prefer!
