Gluten, Dairy and Egg Free Chocolate Peanut Pie

Hello everyone

I know I’m obsessed with peanut butter but as well as it tasting amazing it is also a great substitute for dairy.  If you can’t have peanuts you could try using a nut free butter like Wow butter – I’ve haven’t baked with it myself but I have sampled the Wow butter ice cream at Yorica which was fabulous.

This pie is perfect for a dessert when you have folk round as it can be prepared in advance and taken out the freezer for a bit before you are ready to serve.

Enjoy!

Fx

Gluten, Dairy & Egg Free Peanut Chocolate Pie

Gluten, Dairy & Egg Free Chocolate Cinnamon Banana Pudding

Hello

This recipe came about when I was trying to create a little sweet treat for after lunch.  It is quite similar to the Alpro chocolate pots but I’ve also added in some banana and cinnamon.  It is super simple to make, basically just mixing together a few ingredients.  Hope you like it.

Enjoy!

Fx

Gluten, Dairy & Egg Free Chocolate Cinnamon Banana Pudding

Gluten, Dairy & Egg Free Chocolate Cinnamon Banana Pudding

Serves 4

Ingredients

  • 1 banana
  • 340g soft silken tofu
  • 30g icing sugar
  • 5 tablespoons cocoa powder
  • 3 tablespoons dairy free milk
  • 2 teaspoons ground cinnamon

Method

  1. Place the banana, tofu, icing sugar, cocoa powder, milk and cinnamon in a blender
  2. Blitz until creamy and smooth
  3. Divide between 4 serving dishes and store in the fridge until you are ready to use

Gluten and Dairy Free Chocolate Peanut Spread

Makes 1 jar

Ingredients

  • 215g  unsalted peanuts
  • 50g cocoa powder
  • 105g icing sugar
  • 2 tablespoons olive or peanut oil

Directions

  1. Blitz the peanuts in a blender until smooth – this took me about 5 minutes
  2. Add in the cocoa powder, icing sugar and oil
  3. Blender for another minute
  4. Spoon into a jar
  5. Store in the fridge for up to 2 weeks

 

Gluten and Dairy Free Chocolate Peanut Cake

Serves 8

Ingredients

For the cake:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour
  • 200g dairy free dark chocolate
  • 100g peanuts

For the topping:

  • 225g icing sugar
  • 125g dairy free spread
  • 25g cocoa powder
  • 1 tablespoon ground peanuts
  • 1 tablespoon grated dairy free chocolate

Method

  1. Preheat the oven to 160 oC
  2. Grease and line an 8″ round cake tin
  3. Beat together the dairy free spread and caster sugar
  4. Beat in the eggs one at a time
  5. Stir in the flour
  6. Blitz the chocolate and peanuts in a blender or chop into tiny pieces
  7. Stir in the peanut and chocolate mix
  8. Pour into a cake tin and bake for 40 minutes
  9. Remove from the oven and cake tin and allow to cool completely before frosting
  10. Beat together the icing sugar, cocoa powder and dairy free spread until light and fluffy
  11. Spread on top of the cake and top with the ground peanuts and grated chocolate

Gluten, Dairy and Egg Free Chocolate & Raspberry Pots

Serves 4

Ingredients

  • 150g dairy free dark chocolate
  • 100ml dairy free cream
  • 10g caster sugar
  • 10g dairy free spread
  • handful of fresh raspberries

Method

  1. Grease a silicon mould, I used one for small individual tray bakes but you could use a large ice cube tray
  2. Melt 50g of the dairy free chocolate in the microwave or over a pan of hot water
  3. Place a small amount of the chocolate at the base of each mould and use the back of a spoon to spread up round the sides of the mould, keep it thin but not too thin so it won’t break
  4. Place in the fridge for 30 minutes to set
  5. Make the filling by placing the dairy free cream and sugar into a small saucepan
  6. Bring to the boil and then remove from the heat
  7. Stir in the dairy free spread and remaining 100g of dairy free chocolate
  8. Set aside to cool to room temperature
  9. Remove the chocolate cups from the moulds
  10. Crush a few raspberries and place at the bottom of the chocolate cups
  11. Pour the ganache into the cups and top with a couple of raspberries
  12. Place in the fridge for 30 minutes to set