Method (Prepare the biscuits)

1. Line a loose base, 8×8 inch square baking tin with grease proof paper. I’ve linked the tin I use here. 
2. In a food processor / blender, add in the boubon biscuits and blitz into a crumb. In a small saucepan on the hob, add in the dairy-free butter and melt.
3. Combine the butter into the biscuits and stir to combine. It should resemble wet sand.
4. Pour the buttery biscuit mixture into the lined tin, compact it using the base of something flat like a glass, or a spoon into a flat even layer. You want it to be compact so it doesn’t crumble when you cut the bars.
5. Place into the fridge while you make the ganache filling.

Method (chocolate ganache)

1. Finely chop the dairy-free dark chocolate and place it in a heatproof bowl. Smaller pieces will melt more evenly.
2. In a small saucepan, add in the coconut cream and heat over medium-low heat. Do not boil, simply heat just until it begins to simmer around the edges.
3. Pour the hot coconut cream mixture over the chopped chocolate. Let it sit undisturbed for 2–3 minutes to slowly melt the chocolate. Use a heat proof spatula or spoon to stir until smooth. Gently stir from the center outward until the mixture becomes glossy and smooth.
4. Allow the ganache to cool at room temperature for around 5 minutes, stirring occasionally, until it thickens slightly.
5. Pour the ganache on-top of the base, and level out using the back of a spoon. Make sure to get right into the corners.
6. While the ganache is still wet, lay bourbon biscuits over the entire ganache (refer to video for example). You want them so when they’re set, and you cut into slices, each slice will have a whole bourbon biscuit on top.
7. Once all the biscuits are on, place into the fridge for at least 6 hours, preferably overnight or until the filling feels fully set (it should feel firm).
8. Once set, use a sharp knife to cut into slices. I like to cut them so each slice has a single bourbon biscuit on top (See photos and video for example).
9. Serve and enjoy! Make sure these are kept chilled in the fridge to prevent them from melting!