Ingredients

Base 

250 grams gluten free biscuits (any flavour)

1/3 cup oats

60 grams salted butter

Filling

500 grams lactose free cream cheese

¾ cup Mayver’s Extra Crunchy Peanut Butter

½ cup caster sugar

Dash almond milk

Topping

50 grams dark chocolate

Handful chopped salted peanuts

Method

1. In a food processor, pulse the biscuits and the oats until a crumb forms.
2. Melt the butter in a large, microwave safe bowl and add the biscuit/oat crumb and stir to combine.
3. Press the mixture into the base and sides a large pie tin (22cm diameter) to form a thin crust, and refrigerate for 30 minutes until set.
4. While the base is setting, leave the cream cheese out on the bench to soften.
5. When soft, add the cream cheese, peanut butter, caster sugar and almond milk to a large mixing bowl and cream together using a handheld whisk.
6. Spread the filling over the base and return to the fridge for another 30 minutes.
7. Once the pie is set, melt the dark chocolate in the microwave and drizzle over the top of the filling. Top with chopped salted peanuts and serve.

Delicious recipe by @thatlofolife