This looks a bit messy but it is divine! And only took 10 minutes from start to table.

Ingredients

• 300ml Whipping Cream
• 200g GF Chocolate Digestives
• 75g butter/marg
• 400g Canned Caramel (I used Carnations)
• 1-1.5 tea spoons of coursly ground pink Himalayan salt
• A square of chocolate to grate over to decorate

Instructions

1. Crush up biscuits either by hand or in a food processor.
2. Melt the butter and then add the biscuit crumb and combine
3. Create the pie base in a loose bottomed 8 inch tin
4. Combine the caramel and salt – and taste test to ensure the level is salt is right for you
5. Layer the salted caramel on top of the biscuit base
6. Whip the cream on a high setting in a mixer or food processor, once it creates hard peaks layer on in the tin.
7. Grate some chocolate on the top to decorate
8. Pop in the fridge to allow to set for 5-10 minutes then carefully lift out of tin and serve.

If you liked this you might enjoy:

• GF Banoffee Pie
• GF Amaretto & Chocolate Cake
• Healthy GF LF Chocolate Brownies
• Vegan GF DF Chocolate & Honeycomb Terrine

For a full list of my GF recipes check out my recipe index.