Gluten, Dairy & Egg Free Peanut Chocolate Pie

Serves 8


For the base:

  • 200g gluten free digestive biscuits, crushed
  • 100g dairy free spread, melted

For the filling:

  • 400ml can of coconut milk
  • 130g peanut butter, crunchy or smooth
  • 200g dairy free dark chocolate, melted

To top:

  • 2 tablespoons peanuts
  • grated dairy free dark chocolate
  • drizzle of melted peanut butter
  • drizzle of melted dairy free dark chocolate


  1. Preheat the oven to 180 oC
  2. Mix together the crushed biscuits and melted spread
  3. Press firmly into the bottom of a 6″ round tin with a removable bottom
  4. Bake in the oven for 10 minutes
  5. Allow to cool to room temperature
  6. Whisk together the coconut milk and peanut butter until well combined
  7. Stir in the melted chocolate
  8. Pour over the biscuit base
  9. Chill in the freezer for 2 hours until set
  10. Top with the peanuts and grated chocolate then drizzle on some melted peanut butter and dairy free chocolate
  11. This pie is best kept in the freezer and removed for 10 minutes before eating