Difficulty: Beginner Servings: 10 Best Season: Summer


For the base:

For the filling:

To top:


  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

Keywords: gluten free dessert ideas
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