Ingredients
For the base:
- 200 g gluten free digestive biscuits crushed
- 100 g dairy free spread melted
For the middle layer:
- 225 g dairy free cream cheese
- 110 g icing sugar
- 190 g smooth peanut butter
- 180 g dairy free whipping cream
For the topping:
- 120 g dairy free whipping cream
- 1 tbsp dairy free dark chocolate chopped
Instructions
- Preheat the oven to 160 oC
- Grease a 7" round flan tin
- Mix together the crushed biscuits and melted spread
- Press into the flan tin base and up the edges
- Bake in the oven for 12 minutes and then set aside to cool
- Whisk the dairy free whipping cream until light and fluffy
- Whisk in the icing sugar, peanut butter and dairy free cream cheese
- Spread on the cooled biscuit base
- Top with more whipped cream and flaked dark chocolate
- Chill in the fridge for 2 hours before serving
