We found accidentally vegan digestive biscuits so that bit was easy (if you are in the US use Graham Crackers), we swapped butter for coconut oil, used cashew nuts and almond milk instead of yoghurt and condensed milk and we were done
Instructions Place your biscuits into a bag & crush them. Whilst making your own dairy free caramel isn’t necessarily a difficult task (you can opt for using a date based recipe or a coconut milk one)
They split us into cooking tribes and we each whipped up a dish based on these tribes in front of a live audience of media and The Guardian newspaper readers
Angel Food Cupcakes by Cooking With CarleeButter Tarts – A Canadian Tradition by Red Cottage ChroniclesCarob Cherry Crumb Bars by Pies and PlotsFlorida Key Lime Cream Pie by The Crumby CupcakeFried Biscuits by Angels Home Sweet HomesteadGooey Butter Cake from Saint Louie
Top the biscuit bases with the cream cheese topping, and drizzle with chocolate sauce Pop the tray in the fridge for at least an hour Pop them out of the tray and enjoy
This mousse is best served with strawberry’s, raspberry’s or amaretti biscuits and to make it that little bit extra special try piping it in to small ramekins for that added touch
Put the biscuits in a large bowl and smash with a rolling pin until fine crumbs. 400g Digestive Biscuits. Once the biscuit base is completely cooled, spoon the filling into the biscuit case about 3/4 of the way up. The nutritional information is based on the cheesecake serving 12 people. 400g Digestive Biscuits
and I can assure you that having used several George Wilkinson products already that have this magic coating, cakes, pies, tarts and biscuits DO indeed glide off with NO sticking
