A gluten free chocolate sponge sweetened with allulose, layered with a sugar free Callebaut Malchoc dark ganache and two no-added-sugar pralines (almond-cashew and pistachio, both sweetened with allulose) with roasted almonds, cashews and pistachios between the layers for crunch.
Three nuts and two pralines, with allulose doing the work sugar usually would.
