This is far too easy to make and even easier to eat but let’s face it, who doesn’t occasionally need a little squishy, chocolatey indulgence in their life? Also in my household there isn’t much chance of getting more than a modestly sized piece when there are also three grown up sons and a husband home at the weekend lined up to test things for me!


15 gluten-free digestive biscuits

1/2 a cup of dairy free margarine

1tbs of vanilla essence

3/4 cup of peanut butter

Coconut cream (the top from a can of refrigerated coconut milk)

1 bar of dark chocolate

1tbs of caster sugar to add to topping (optional)


Melt the margarine and add the crushed up biscuits and vanilla essence.

Push the mixture into a greased 7 inch loose bottomed cake tin and put into the fridge.

Warm up the coconut cream and add the dark chocolate broken into pieces, gently stirring until combined, add sugar if using, set aside.

Spread peanut butter onto biscuit base, using the back of a metal spoon dipped into hot water to create a smooth filling.

Pour over the chocolate mixture and refrigerate until set, approximately 3 to 4 hours.




2 thoughts on “Gluten free chocolate peanut butter ‘cheesecake’

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