Preheat your oven to 150℃/300°F (fan forced).

In a mixing bowl, combine the flour, cacao powder, bicarbonate of soda and salt.

In a blender or food processor, mix the vanilla, oil, milk and syrup until well combined. Thermomix 30 sec, speed 4.

Add the wet to the dry ingredients and mix together until dough forms. If the dough feels a little sticky, let it rest for 5 minutes int he fridge to firm up. Thermomix 30 sec, speed 4 or until combined.

Place the dough between two pieces of baking paper and roll to approximately 2-3 millimetres thick rectangle (mine was approx. 40 x 30mm). I formed by rolling, trimming the edges then making the other edges even with the dough I’d trimmed.

Peel the top layer of baking paper off and score the dough. I used a plastic ruler to measure out rectangles. Then I cut along the score lines with a small sharp knife. Place in the preheated oven and bake for 15 minutes.

Leave on the tray until completely cooled before adding the filling.

Once cooled, gently cut along the score lines and pop into the freezer while you make the filling.

To make the filling place the 100g chocolate in a large bowl and sit it over just boiled water in a pot or bowl below (so the bowl doesn’t touch the water). Once melted mix in the coconut butter and maple syrup until well combined. Place the bowl in the fridge to thicken the chocolate cream to the consistency of say cream cheese (so it’s thick but spreadable).

Spread between the rectangles of biscuit and top with another rectangle. Place into the freezer again to chill.

Now prepare the chocolate coating.

Melt the chocolate coating by placing the chocolate into a bowl and sitting it over a pot of just boiled hot water. Stir to just melt then remove from the heat.

Take the biscuits from the freezer and using two forks, turn in the chocolate until coated. Place back onto the tray lined with baking paper and place in the fridge to set.

Store in an airtight container in the fridge or freezer.