To create the biscuit base

• Place the digestive biscuits into a blender and pulse until small crumbs have formed
• Melt the butter in the microwave until liquid
• In a mixing bowl, mix together the melted butter, biscuit crumbs and cocoa powder until completely combined
• Tip the biscuit base ingredients into the tart tin and press down evenly using the palm of your hand, covering the whole base and pressing the biscuit layer up the sides of the tin until fully covered
• Place the base into the fridge whilst you create the filling
• Using a Bain-Marie, melt the chocolate until it becomes liquid
• Remove from the heat and pour the whole can of full fat coconut milk into the bowl
• Whisk the chocolate and coconut milk mixture together until a thick and silky ganache forms, working quickly so that the chocolate doesn't set and create clumps
• Remove the base from the fridge and pour the chocolate ganache filling into the centre
• Use a spatula to even the top out if required and place back into the fridge for at least 2 hours to set
• Serve with fresh berries and chocolate chips (optional)
• Cut into 12 slices, tuck in and enjoy!