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

* Step 3

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

Note: if there is a photo you can click to enlarge it

2 . Peanut Butter Cheesecake

Peanut Butter Cheesecake

Gluten, Dairy & Egg Free

Ingredient

200 g

gluten free digestive biscuits crushed

100 g

dairy free spread melted

225 g

dairy free cream cheese

110 g

icing sugar

120 g

dairy free whipping cream

190 g

smooth peanut butter

1 tbsp

dairy free dark chocolate chopped

Cooking instructions

* Step 1

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

* Step 2

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

* Step 3

Top with more whipped cream and flaked dark chocolate Chill in the fridge for 2 hours before serving

Note: if there is a photo you can click to enlarge it

3 . Orange Cream Cheesecake

Orange Cream Cheesecake

Gluten and dairy free version

Ingredient

200 g

gluten free digestive biscuits crushed

100 g

dairy free spread melted

225 g

dairy free cream cheese

60 g

icing sugar

65 g

dairy free white chocolate melted

225 g

dairy free whipping cream

can

mandarin oranges drained

Cooking instructions

* Step 1

Preheat the oven to 160 oC Grease a 11m by 5 cm rectangle 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

* Step 2

Whisk the dairy free whipping cream until light and fluffy Whisk in the icing sugar and dairy free cream cheese Fold in the melted dairy free white chocolate and orange zest Spread on to the cooled biscuit base Top with the mandarin oranges and then chill in the fridge for 2 hours

Note: if there is a photo you can click to enlarge it

4 . Strawberry Shortcake

Strawberry Shortcake

Gluten and dairy free

Ingredient

225 g

dairy free spread

2 tbsps

icing sugar

egg

350 g

gluten free plain flour

400 g

strawberries halved

400 ml

dairy free whipping cream

Cooking instructions

* Step 1

Whisk together the dairy free spread and icing sugar until light and fluffy Whisk in the egg Stir in the gluten free flour Wrap in cling film and chill in the fridge for an hour

* Step 2

Preheat the oven to 180 oC Roll out the dough to 5mm Using a cookie cutter cut out twelve circles and place on a parchment lined baking sheet Bake in the oven for 15 minutes

* Step 3

Let the cookies cool completely Beat together the icing sugar and dairy free whipping cream Sandwich the biscuits together with the whipped cream and strawberries