Gluten, Dairy & Egg Free Peanut Butter Chocolate Mousse Cakes

mousse cake

serves / makes 4
60 prep time
0 mins cooking time


For the base:

  • 100g gluten free digestive biscuits, crushed
  • 50g dairy free spread, melted

For the mousse:

  • 215ml coconut milk, chilled
  • 65g smooth peanut butter
  • 115g dairy free dark chocolate, melted


  1. Grease four individual food rings about 2″ diameter and place on a plate
  2. Mix together the crushed biscuits and dairy free spread
  3. Press into the bottom of the food rings
  4. Beat together the chilled coconut milk and peanut butter
  5. Add in the melted chocolate and stir well
  6. Split between the four food rings
  7. Chill in the freezer for 2 hours to set
  8. Remove from the freezer for 5 minutes before enjoying