Gluten and Dairy Free Chocolate Caramel Peanut Pretzel Pie



For the base:

  • 160g gluten free digestive biscuits, crushed
  • 80g dairy free spread, melted

For the filling:

  • 200g coconut condensed milk
  • 125g peanut butter, smooth or crunchy
  • 25g dairy free spread
  • 30g brown sugar

For the topping:

  • 150g dairy free dark chocolate
  • gluten free pretzels, I used Schar


  1. Preheat the oven to 180 oC
  2. Grease an 8″ round pie dish
  3. Mix together the crushed digestive biscuits and melted dairy free spread
  4. Press into the bottom of and the sides of the pie dish
  5. Bake in the oven for 10 minutes
  6. Place the condensed milk, brown sugar, peanut butter and dairy free spread in a pan
  7. Cook for 5 minutes until the mixture is melted and well combined
  8. Pour into the pie case
  9. Bake in the oven for 12 minutes
  10. Remove from the oven and allow to cool while you make the topping
  11. Pour the melted dark chocolate over the pie and top with the pretzels
  12. Refrigerate for about 3 hours before serving in small slices