Decadent Dark Chocolate Tart !

Line a cake tin with baking paper and grease the edges with coconut oil.

Snap the biscuits up and blend until you get a crumb, or bash them in a bag with a rolling pin! The biscuit base should clump together when squeezed – if not, try adding a tablespoon of refined coconut oil and combining.

Push the biscuit base down into the prepared tin ensuring it is evenly covered

Gently melt the dark chocolate in a bowl above a pan of simmering water, then carefully stir in the coconut cream.

Pour the chocolate topping over the biscuit base and pop in the fridge for 30 mins until set.