Ingredients
For the base:
- 200 g gluten free digestive biscuits crushed
- 100 g dairy free spread melted
For the filling:
- 100 g brown sugar
- 100 g dairy free spread
- 400 g dairy free coconut condensed milk
- 75 g dairy free dark chocolate
- 2 bananas sliced
- 300 ml dairy free whipping cream
Instructions
- Mix together the crushed biscuits and melted dairy free spread
- Press into the base of a pie dish
- Chill in the fridge for 20 minutes
- Make the caramel filling by placing the brown sugar and dairy free spread in a small saucepan over a low heat
- Stir until melted and well combined
- Pour in the coconut condensed milk and cook for 5 minutes until you have a thick golden caramel
- Remove from the heat and stir in the dark chocolate
- Pour over the biscuit base and return to the fridge for a couple of hours
- Top with the sliced banana
- Whip the cream and spread on top of the pie
- Dust with a little cocoa powder before serving
