“Low G.I. dessert, from "Diabetic Cooking for Everyone", by Carol Gelles. Exchanges: 3/4 lean meat, 4 3/4 fat. If you want a firmer product that will keep longer, use one of the recipes for stabilized whipped cream as the base.”

Ingredients Nutrition

  • Crust
  • 1 cup ground almonds (or walnuts)
  • 3 tablespoons butter, softened
  • 1 tablespoon agave syrup
  • Filling
  • 14 cup nutella, plus
  • 3 tablespoons nutella, divided
  • 2 teaspoons hazelnut chocolate (optional) or 2 teaspoons almond flavored liqueur (optional)
  • 34 cup heavy cream
  • 1 tablespoon agave syrup


  1. Prehat oven to 325 Fahrenheit.
  2. Combine the crust ingredients in a medium bowl and mix well;. Press the nut mixture firmly into the bottom and sides of a 9-inch tart pan. Bake for about 10 minutes until golden brown, then cool.
  3. Spread 1/4 Celsius Nutella over the bottom of the cooled tart.
  4. In a small bowl stir together the remaining Nutella and the liqueur, if using.
  5. In a medium bowl combine the cream and agave syrup, them beat on high until the cream forms stiff peaks (do not overbeat or you will have butter!) Fold in the Nutella mixture.
  6. Spread the cream mixture over the Nutella in the crust. Chill until serving time. Filling will be soft.

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