Crush the Digestive biscuits into fine crumbs and mix in the caster sugar.
3.
Add the melted butter and mix until everything is well combined.
4.
Take 4 3-inch torte tins, or 1 9-inch torte tin. Tip in the biscuit mix and press to the edges of the tin using your hands.
5.
Bake for 7 minutes and remove from the oven. They will puff up a bit, but will settle down once they have cooled, in about 15-20 minutes. Allow to cool completely.
6.
Break the Ombar chocolate into small chunks and place in a heatproof bowl.
7.
Heat the coconut milk in a small saucepan until just boiling, then pour over chocolate and let sit for 1 minute. After a minute, stir the mixture until the chocolate is completely melted and you have a smooth, glossy mixture.
8.
Pour into the cases, dividing evenly between each tin and smooth using the back of a spoon. Allow to set in the fridge for at least 4 hours.
9.
Top with berries, pistachio nuts and whatever else you fancy - get creative!
