Chocolate Mousse

This chocolate mousse can be made in five minutes and eaten right away.  Keep a can of coconut milk in your fridge at all times and you'll never be far from a chocolate fix.  It's also a 'free from' crowd pleaser and the perfect thing to whip out at dinner parties.  You have been warned: you will not be able to stop making and eating it.

Serves 2

250ml tinned coconut cream or coconut milk with 70% or more coconut solids – I use this one
25g raw honey
10g raw cacao
5g lucuma (optional)

Tip: You can also use the solid part from a can of coconut milk – just put the whole thing in the fridge and scoop out the solid part to use as the cream.


- Refrigerate the coconut cream/milk for six hours or more.

- When you're ready to make the mousse, add the coconut cream, cacao and honey to a bowl.  Whisk for 3-5 minutes, or until aerated and light.

- Spoon into teacups or ramekins and refrigerate until you need them (or eat straight away, if you like). 

- Serve with a sprinkling of cacao powder, cacao nibs, raspberries, or anything else that takes your fancy.

*Affiliate links have been used in this post, which means I will receive a small percentage of items bought by clicking on the link.  Any money earned contributes to the costs involved in maintaining this site - it is paid by the retailer and does not affect the retail price of the item.  

Chocolate Orange Nut Butter Cups

I was never much of a Reeses fan so didn't really understand the obsession with peanut butter cups... until I made them.  These are in a league of their own; dark, orangey, sweet, salty and creamy all at once.  So easy to make and well worth it.

Makes 12-15

175g cacao butter
125g cacao powder
90ml maple syrup
Zest 1 orange
Pinch salt
Cashew butter
Cacao nibs

You will need: a mini muffin tin or mini muffin/truffle cases.  If using mini muffin cases, arrange them on a baking sheet.


- Melt the cacao butter in a bain-marie.  Remove from the heat and add the cacao powder, maple syrup, orange zest and salt.  Stir until smooth.

Fill the muffin holes/cases one third of the way up with the melted chocolate.  Pop in the fridge for 5-7 minutes.

Remove from the fridge and spoon a little cashew butter on top of each of the chocolate discs before filling the rest of the hole/case with chocolate.

Sprinkle with cacao nibs and return to the fridge until completely set.

Banoffee Pie Sundae

This is a fabulously healthy (and low sugar) alternative to traditional banoffee pie.  The coconut yoghurt adds a probiotic hit to your pud and the flax/oats provide some much needed fibre.

Makes 2 large or 4 small

Date caramel:
3 pitted medjool dates
3tbsp coconut milk
Soaking liquid reserved from dates

Biscuit base:
45g macadamias
30g oats (replace with ground flax to make it paleo)
Small pinch salt
2tsp coconut oil
2 pitted medjool dates

1 banana, sliced

Coconut yoghurt


- To make the date caramel: soak the dates in a little boiling water – put to one side.

 - To make the biscuit base: Preheat oven to 180C.  Blitz all ingredients in a food processor, empty onto a lined baking tray and press firmly to .5cm thickness.  Bake in the oven for 5-7 minutes, or until golden brown, tossing a few times throughout.  Remove and allow to cool completely before crumbling.

- Remove the dates from the soaking liquid and put in the food processor along with the coconut milk.  Blend until smooth, adding a little of the soaking liquid to loosen if needs be.  Pass through a fine mesh sieve to make is super smooth.

- In two glasses, layer the sundae, starting with 2 spoonfuls of the biscuit, a spoonful of the caramel, a few slices of banana then a dollop of yoghurt.  Repeat until you reach the top of the glass or the mixture runs out – whichever comes first.

Chocolate Fudge Cookies (Paleo)

Gluten free, dairy free, grain free, low sugar cookies that actually taste good can be hard to come by.  They're often overthought and contain too many annoying ingredients.  These were whipped up on an evening of chocolate cookie desperation and they turned out so well, I thought I had better share the recipe.

Makes 8

50g ground almonds
30g cacao powder
80g smooth cashew/almond butter
20g cacao nibs
35g macadamias, roughly chopped
Pinch sea salt
Large pinch vanilla powder
1/2tsp baking powder
1 egg
1.5tbsp coconut oil, softened
4-5tsp raw honey


- Preheat your oven to 180C and line a baking tray with greaseproof paper.

- Place all ingredients in a mixing bowl and beat with a spoon until well combined and the consistency of peanut butter.

- Spoon the mixture on to the tray (about a dessert spoon per cookie) and smooth into a round that’s about 2cm thick.

- Bake in the oven for 10-12 minutes.  Allow to cool on the tray before transferring to a wire rack to cool completely.  They should be soft on the inside and (almost) crunchy on the outside, just like an armadillo.

Amaranth Puff Protein Bars

If you follow me on Instagram, you might know that I'm making a real effort to increase my protein intake.  I discovered that I've been getting less than half of my RDA, which explains a lot, such as my snails pace muscle and strength gain which has been driving me mad.  I've always struggled with protein intake as I eat a largely vegetarian diet (anyone in the same boat?) and have struggled with the concept of protein shakes (until I found this one).  

Amaranth has a really decent protein content - get hold of some amaranth pops and you'll be making these bars in no time.

Makes 1 tray

100g coconut oil
200g cashew butter
3tbsp brown rice syrup
Pinch sea salt
30g cacao powder
2tsp lucuma
100g amaranth puffs
2 medjool dates, finely chopped


- Melt the coconut oil along with the cashew butter, brown rice syrup and salt. 

- Remove from the heat and add the cacao, and lucuma.  Stir until smooth. 

- Add the amaranth puffs and stir to coat.

- Add the medjool dates and stir to combine.

- Line a baking sheet and spread the mixture to an even 1-2cm thick.

- Refrigerate until set before cutting into bars.  Store in the fridge.

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Angel Delight

Who ate Angel Delight as a child?  We kids LOVED it in our family; it was a desert that we could whip up ourselves (literally) and it tasted damn good.  It's only right that I've created a healthy REAL FOOD version which is just as simple to make, for the parents of kids out there who, quite rightly, don't fancy buying into the whole tip and whip thing.

Serves 2

1/2 avocado
1tsp coconut oil
1/2  banana - not over ripe
1tsp turmeric
1tsp lucuma
Pinch vanilla powder
1 medjool date (optional)
200ml coconut milk


-        Blend all ingredients together until completely smooth

-        Spoon into small bowls, cover and refrigerate until set

-        Top with cacao nibs and flaked coconut.  Enjoy!


Golden Gelato

I'm not sure there's a recipe that doesn't benefit from the addition of turmeric - especially when it's in the 'golden milk' form.

This gelato/soft serve ice cream is probably the easiest you'll ever make.

Serves 4

4 bananas (frozen in small chunks)
5-6tbsp coconut milk or cream
1tsp turmeric
1/2tsp cinnamon
1/4tsp vanilla powder
1/4tsp ground ginger
1/4tsp ground cardamom
1/4tsp ground nutmeg
Pinch black pepper

Optional toppings: cacao nibs, toasted pecans, coconut cream


 - Peel the bananas and break into small chunks.  Place in a freezer bag and freeze overnight.

- Blend all ingredients in a food processor until smooth.  You may need to stop the food processor a few times to break up the chunks of banana.

- Serve immediately or store in a container in the freezer.  Remove and allow to soften for 5-10 minutes before serving.

- Top with cacao nibs, toasted pecans and a little coconut cream


Best Ever Brownies

I know, I know... how many brownie recipes does one girl need!  Each time I try out a new recipe, I love it for completely different reasons than the last.  This one is super fudgy and contains a good dose of protein (who would've thought you could ever say that about a brownie!)  It's so simple to make and would taste great with a huge scoop of banana raspberry ice cream!

Makes 12-16

480g (2 cans) haricot beans
200g avocado flesh
200g smooth cashew butter
230g cacao butter, melted
120g cacao powder
8 medjool dates, pitted
80ml brown rice syrup
1.5tsp vanilla powder
Pinch sea salt
4 eggs

*Add raspberries and toasted hazelnuts to the mix for a flavour explosion!


- Preheat your oven to 180C and line the bottom of a brownie tin (approx. 40x30cm), greasing the sides with a little of the melted cacao butter

- Blend all ingredients in a food processor until smooth

- Pour the batter into the lined tin and bake for 30-35minutes.  Test with a skewer – you’re not looking for it to come out completely clean – brownies are best slightly underdone rather than overdone!

- Leave to cool completely before eating.


Red Velvet Brownie Tart

Who said that a fudgy, chocolatey brownie can't be part of your 5 a day?  Not me!  I love this served slightly warm with a generous dollop of coconut yoghurt.

Makes 1 x 23cm tart

200g beetroot, trimmed and peeled (if not organic)
100g minimum 80% dark chocolate, preferably 100% if you can get it
40g coconut oil
4tbsp BRS
175g cashew butter
40g cacao powder
3/4tsp cinnamon
1/2tsp vanilla seeds
1tsp baking powder
Pinch sea/Himalayan salt
150ml coconut milk
3 eggs
50g chestnut flour, buckwheat flour or ground almonds (each will provide slightly different results)
60g pecans, roughly chopped


- Preheat oven to 180C and line a loose-bottomed flan tin, allowing the paper to come up the sides.

- Finely grate or blitz the beetroot in a food processor.

- Melt the chocolate together with the coconut oil and brown rice syrup in a heatproof bowl over a pan of boiling water.  Stir until liquid.  Add the cashew butter and stir to combine.

- Remove the bowl from the heat and add the cacao powder, cinnamon, vanilla, baking powder and salt - stir to combine, making sure there are no lumps.

- Add the coconut milk, eggs, beetroot and flour.  Mix with a wooden spoon or electric beater until thoroughly combined.

- Pour the batter into the lined tart tin and sprinkle the perimeter with chopped pecans.

- Bake in the oven for 18-20 minutes, or until just set.  Watch the pecans don't catch - I saved mine just in time!


Valentine's Spoon + Share Chocolate Truffles

There's nothing better than sharing food with your loved one on Valentine's Day and what better food to share than chocolate.  I have made these truffles dark and rich, just the way I like them. Adding the raw cacao to a cooled mixture means that its health giving properties stay intact, spreading the love that little bit further.

Makes enough for two (and more!)

Chocolate Truffle
30g cacao butter
1tbsp coconut oil
80ml coconut milk
1tsp brown rice syrup
Pinch salt
15g cacao powder, sifted

Cookie Dough
100g cashew butter
30g ground almonds
Pinch Himalayan/sea salt
1.5tsp brown rice syrup
2g or small handful cacao nibs
1/2 seeds from vanilla pod

Dipping Chocolate
25g cacao butter
1.5tsp brown rice syrup
20g cacao powder, sifted

To roll
Ground pistachios
Dedicated coconut
Cacao powder
Toasted hazelnuts
Freeze dried raspberries

TRY: Adding orange peel, orange oil or rosewater to the truffle/dipping chocolate.


- Start by making the truffle mix.  Melt the cacao butter and coconut oil in a pan with the coconut milk, brown rice syrup and salt over a medium heat.  Once melted, remove from the heat and allow to slightly cool.  Add the cacao powder and stir until smooth.  Pour into a dish and place into the fridge or freezer to set to a firm mousse like consistency (approx. 2hrs in the fridge and 45mins-1hr in the freezer)

- To make the cookie dough, combine all ingredients in a bowl.  Form into a log about 1-inch in diameter and roll in greaseproof paper.  Refrigerate until needed.  This is intended to be sliced and dipped in the chocolate.

- To make the dipping chocolate, melt the cacao butter and brown rice syrup in a glass bowl over boiling water.  Once melted, remove from the heat and allow to cool slightly before adding the cacao.  Stir to combine until smooth.  Serve in a small bowl.

- Serve on a platter along with the rolling ingredients ready to spoon, roll, dip and share!  Store what you don’t use in the fridge or freezer for another time.


Blackberry Apple Oat Bars

These bars are the perfect thing to grab and go, as to take with you as pre-workout snack or as something to put in the kids' lunchboxes.  Try reducing the brown rice syrup to taste for an even healthier version...

Makes 12-16

4 small/medium apples, cored (only peel if not organic)
250g (GF) rolled oats
100g ground almonds
30g sunflower seeds
100g pecans - roughly chopped
30g pumpkin seeds
4tsp chia seeds
1tsp cinnamon
150g coconut oil, melted
3-4tbsp brown rice syrup
1/4tsp Himalayan/sea salt
300g blackberries
Zest 1 lemon


- Preheat oven to 170C

- Roughly blitz the apples, 100g of the oats, ground almonds, sunflower seeds to a crumble.  Remove and tip into a bowl.

- Add the remaining oats, pecans, pumpkin seeds, chia seeds, cinnamon, coconut oil, brown rice syrup, salt, blackberries and lemon zest.  Stir to combine.

- Line a roasting tray with greaseproof paper and spoon in the mixture, pressing down lightly to firm.

- Bake in the oven for 35-45-minutes.  Remove and allow to cool completely before cutting into bars.  Store in an airtight container in the fridge for up to 5 days.

Pistachio Apricot Cookies

Makes 14

200g cashew butter
2 free range eggs
1tbsp coconut oil
2.5tbsp brown rice syrup/raw honey
50g ground almonds
30g pistachios, roughly chopped
50g organic dried apricots (sulphur free), finely chopped
Seeds from 1/2 vanilla pod/1/4 tsp pure vanilla powder
1/2tsp baking powder
Pinch Himalayan/sea salt

Another great flavour combo is pecan and sultana - just swap the apricots and pistachios out.


- Preheat oven to 180C.

- Mix all ingredients together in a bowl until well combined.  The mixture will appear quite loose/wet at first but will firm up the more you mix it.

- Spoon the mixture onto a lined baking sheet using a small ice cream scoop or dessertspoon.  Shape into rounds.

- Bake in the oven for 10-15 minutes or until golden brown.

- Cool completely on a wire rack. Store in an airtight container.

Christmas Spice Cookies

I had the wonderful opportunity to have a bit of a Blue Peter moment at Aida Shoreditch for their bloggers night in.  Aida is a fab store on Shoreditch High Street which sells fashion, homeware and lifestyle bits and bats from independent makers, with a Scandinavian/French vibe.  I was able to show the lovely bloggers in attendance how easy these cookies are to make - all said they couldn't even taste that they were gluten, dairy and refined sugar free!

Friends, family or even Father Christmas would be lucky to receive these Christmas Spice Cookies this Yuletide.  Failing that, make them and demolish yourself.

Makes 16-18

140g ground almonds
20g buckwheat flour
1tbsp tapioca flour
1/2tsp baking powder
1tsp ground cinnamon
1/4tsp ground cardamom
1tsp ground ginger
1/4tsp ground nutmeg
Pinch salt
Pinch ground black pepper
40g melted coconut oil
30ml maple syrup
Zest 2 clementines
1 egg, whisked

35g cacao butter
25g cacao powder
20-30ml maple syrup (adjust to taste)


- Add the dry ingredients to a mixing bowl.

- Melt the coconut oil and add to the dry ingredients along with the maple syrup, clementine zest and egg.  Stir with a spoon until well combined and a dough consistency.

- Place the cookie dough on to a sheet of cling film in a rough sausage shape, leaving about 2 inches at either end.  Fold the cling film around the dough to encase it.  Pinch the two ends and roll the dough in the cling film along the surface until you have a compact sausage, about 2inches diameter.  Place in the fridge to chill for 30mins.

- Preheat oven to 175C.

- Whilst the dough is chilling, make the chocolate.  Melt the cacao butter together with the maple syrup in a heatproof bowl over a pan of simmering water (make sure the water doesn’t touch the bowl).  Once melted, add the cacao powder and stir/whisk until there are no lumps left.  Set aside to cool to room temperature.

- Line a baking sheet with greaseproof paper.

- Remove the dough from the fridge, unwrap and cut into 16-18 even pieces.  Roll each piece into slightly flattened balls in between your palms.  Place on the baking tray and bake in the oven for 17-20minutes.  Remove and cool on a wire rack.

- Once cooled, dip into the chocolate and place on the baking sheet.  Once the chocolate has set, store in an airtight container – they will keep for 5 days.

Nutty Chocolate Bark

It seems that we are all allowed to say the C word without being glared at, now that Halloween is over and done with.  The shelves are littered with Christmas gifts, food and decorations and we are in full festive swing.  

Theres a lot of pressure to buy, buy, buy, but rather than spend a ton of money on presents, why not try making your own... and what better gift to give than food?  Chocolate bark is one of the easiest things to make, looks really impressive and is easily adaptable - why not try mixing it up with different flavours - ginger, orange, coffee....

Makes 1 slab

75g cacao butter
35g coconut oil
3tsp maple syrup/brown rice syrup
50g cacao powder
Mixed nuts 300g
25g freeze dried raspberries (available in supermarkets)
Pinch Himalayan/sea salt


- Melt the cacao butter, coconut oil and maple syrup together in a heatproof bowl over a pan of simmering water (on a low to medium heat).

- Add the cacao powder and stir to combine, making sure there are no lumps.

- Add the nuts and stir to coat.

- Line a roasting tray with greaseproof paper, covering the base and sides.

- Pour the chocolate nut mixture into the tray and sprinkle with the freeze-dried raspberries and salt.

- Set in the fridge for 30 minutes, or until solid

- Cut or break into pieces – they make great Christmas gifts!


Salted Cashew Butter Fudge with Chocolate Chips

I believe the success in sticking to a healthy way of living is to have healthy treats to hand most, if not all, of the time.  For me, when a treat is in the cupboards/fridge all of the time, my need to eat it reduces.  If I don't have anything, then I crave muffins, biscuits, cookies, ice cream, cake, cream buns... ANYTHING!  So my strategy is to make healthy treats that I can pick at if, and when, I want to.  NO GUILT!

Makes 1 tray

80g coconut oil
250g cashew butter
50ml coconut milk
35 ml maple syrup
1/2-3/4tsp sea/Himalayan salt
25g cacao nibs, plus extra for sprinkling on top


- Line a dish with greaseproof paper.  The size of the dish doesn’t really matter – you will either end up with thick fudge which you can cut into cubes, or thin fudge which you can break into pieces.

- Mix all ingredients together in a bowl using a hand whisk, or in a food processor (with the plastic mixing blade) until well combined.

- Pour into the dish and sprinkle with a handful of cacao nibs.  Cover with cling film or a lid and place in the fridge to set.

- Once set, remove from the fridge and cut or break into pieces.  Store in the fridge or freezer and eat as and when you like.  Fridge stored will result in buttery, soft fudge.  Freezer stored will result in ice cold, hard fudge – both are absolutely delicious!

Quick Pumpkin Pie Ice Cream

Making ice cream using frozen bananas has been a thing for a while now.  But who knew that combining it with frozen sweet potato and some spices would result in the most delicious and good-for-you pumpkin pie ice cream?

Although very good and creamy, banana (& sweet potato) ice cream isn't AS creamy as the regular dairy kind.  That is, however, until you pair it with coconut cream and a good helping of roasted & salted macadamias.  I don't know how but I SWEAR it tasted just as creamy as even the creamiest dairy ice cream.

Makes 1 tub

350g sweet potato (approx. 4medium)/pumpkin/butternut squash
450g banana – approx. 4
100g coconut milk
1tbsp raw honey/brown rice syrup
2tsp cinnamon
1tsp ginger
1/4 nutmeg, grated

Pie crust topping
75g macadamia nuts
40g GF oats
2 medjool dates
1tbsp coconut oil
Pinch Himalayan/sea salt


The night before

- Preheat oven to 180C

- Bake the sweet potatoes for 30-40 minutes or until soft.  Remove and allow to cool.

- At the same time, roast the nuts and oats for the pie crust topping in an oven proof dish until light golden brown (approx. 5-7 minutes).

- Once cooled, scrape the flesh from the sweet potato skins and roughly chop.  Place in a large freezer bag.

- Peel and roughly chop the bananas.  Place in the freezer bag along with the sweet potato.  Freeze overnight.

- Blitz the roasted nuts, oats, coconut oil and dates in a food processor until it resembles fine gravel.  Transfer into a dish and refrigerate overnight.

The next day

- Remove the sweet potato and banana from the freezer and add to the food processor along with the coconut milk, honey/brown rice syrup and spices. 

- Blitz until completely smooth. 

- Either serve straight away for soft serve ice cream, with the pie crust sprinkled on top.  Alternatively, transfer to a freezer proof dish, sprinkle with the topping and freeze for a few hours or overnight.  If it is too hard to scoop after freezing, leave out for 10-15 minutes to soften.

I like to serve mine as a sundae, layered with the pie crust topping coconut cream, some extra toasted and salted macadamias and some cacao nibs.

*To make roasted & salted macadamias, simply roast until golden and whilst still warm, crush with a little himalayan/sea salt in a pestle and mortar.


Chai Spiced Panna Cotta with Cinnamon Apples

Serves 6

1L coconut milk
1 vanilla pod
2 star anise
3 cloves
10 split cardamom pods
1/4 nutmeg, grated
3 cinnamon sticks
Knob ginger, peeled and sliced
1/2tsp cracked black pepper
4tsp raw honey or brown rice syrup
1.7tbsp powdered gelatin (or the amount specified on the packet for 1L of liquid) – I use Great Lakes grass fed gelatin

2 eating apples – I used russet
1/2tsp cinnamon

NB: If you are using sheet gelatin or agar agar (vegan) then follow the packet instructions for 1L of liquid.


- Pour the coconut milk into a medium saucepan along with the spices and honey.

- Warm over a low-medium heat for 45 minutes – don’t allow to boil

- Strain the coconut milk through a sieve into a jug

- Dissolve the gelatin as per the packet instructions and add to the coconut milk, stirring to dissolve completely.

- Allow to cool until tepid and pour into 6 glasses

- Refrigerate until set for a few hours or overnight

For the cinnamon apples

- Peel and core 2 apples.  Slice into wedges and cook in a small saucepan with a little water and the cinnamon for 5 minutes, until semi-soft

- Allow to cool slightly before spooning on top of the panna cottas


Chocolate Caramel Nut Pie

This is the ultimate dinner party dessert to share with friends and family.  It is the final recipe created for Eight Hour Studio and is based around 'Play' - what better note to finish on?  It’s been a firm winner when I’ve shared it with friends and family (‘Free From or not) – nobody can believe the secret ingredient! The base is delicious and can be used for any number of pies/tarts - toasting the oats and nuts gives it a great depth of flavour.

Serves 10

40g almonds, roasted
120g macadamias, plus a handful to be used later, roasted
120g oats, toasted
4tbsp coconut oil
8 medjool dates, pitted
Pinch Himalayan/sea salt

8 dates, pitted and soaked
4tbsp coconut milk
Small pinch Himalayan/sea salt

4 avocados, de-stoned and flesh scooped out
75g cacao powder
2tbsp coconut oil
3tbsp cashew butter
6-7tbsp brown rice syrup (or raw honey)

Handful cacao nibs
Handful toasted macadamias, crushed and lightly salted
Rose petals (optional)


You will need: a food processor and a 7” loose bottomed tin (bigger is fine but your pie wont be as deep)

Start by soaking the dates for the caramel in a bowl, covered with boiling water – just enough to cover the dates.

To make the base:
- Preheat the oven to 160C.
- Line the bottom of the tin with greaseproof paper.
- Place the almonds in a roasting tray and roast for approx. 5 minutes.  Add the macadamias to the tray and roast for another 3-5 minutes, or until golden brown.  Keep an eye as the macadamias can catch and burn very quickly.  Remove the handful of extra macadamias and set aside.
- Toast the oats in a dry pan on a medium heat for 5-7, tossing throughout.  Again, you are looking to reach golden brown.
- Place the nuts, oats, coconut oil, dates and salt in a food processor and blitz until you are left with a medium crumb that sticks together when pressed between two fingers.
- Empty the mix (scraping the food processor bowl clean, as you will be using it for the next stage) into the tin and smooth with the back of a metal spoon.  As you are smoothing, work the mixture up the sides of the tin to create the walls.  Keep going until you are left with a smooth surface and compact, level walls. The base and walls should be no more than 1cm thick.
- Place in the fridge to set.  This should take no longer than the time it takes to make the caramel and chocolate filling.

To make the caramel:
- Drain the dates and place in the food processor along with the coconut milk and salt.  Blitz until smooth, for approx. 2-3 minutes.  You may need to scrape down the sides once or twice.
- Empty into in a bowl (again, scraping the bowl clean as you will be using the food processor again) and place in the fridge.

To make the chocolate filling:
- Blitz all ingredients in the food processor until completely smooth. Taste and adjust the sweetness if necessary.

To make the crushed and salted macadamias (for the sprinkles):
- Crush the handful of extra roasted macadamias in a pestle and mortar or in a Ziploc bag with a rolling pin and add a tiny pinch of salt.

To make the pie:
- Spoon half the chocolate mixture on top of the biscuit base and smooth level with the back of a metal spoon.
-Spoon half the caramel (saving the other half for serving) on top of the chocolate, smoothing to an even layer, leaving a little gap around the edge.
- Spoon the rest of the chocolate mixture on top of the caramel in even dollops around the circle – this will make it easier to smooth without disturbing the caramel too much.  Smooth gently with the back of the spoon of a palette knife, finishing with a circular pattern.
- Top with half the sprinkles, saving the other half for serving.

Cover the pie with cling film and refrigerate until needed.  The pie will last in the fridge for 3 days and can be made in advance.

To Serve
- Slice the pie and serve on a plate with a dollop of caramel and some extra sprinkles.