Ganache:
In a saucepan over low heat, warm the coconut cream, chocolate, cacao butter, rice malt syrup and vanilla paste. Stir until the chocolate has melted and you have a smooth ganache. Remove the vanilla pod (if using).
Take off the heat and allow to cool for 15-20 minutes before putting in the fridge. This helps the ganache to set and get firmer.
Biscuit:
Place all the ingredients in a food processor and blend to form a dough. Transfer dough to a lightly floured bench and knead until smooth. Roll out the dough between two sheets of baking paper to make a square 5mm thick. (You may need to do this a few times to use up all the dough).
Cut into equal sizes, smaller rectangles are better around 4-5cm x 3-4cm makes approx 14. Transfer to baking tray and bake for 10 mins. Remove the biscuits from the oven and allow to cool on the tray.
Once cooled spread a layer of ganache over 1/2 of the biscuits and top each one with its partner and press together. Smoothing out the sides and making sure the filling is even.
Place in the fridge while making chocolate coating.
Chocolate Coating:
Method 1:
Make the chocolate in a double boiler, or create a water bath using a heat safe bowl and a pot of boiling water. Whisk the cacao powder, coconut oil, rice malt syrup and vanilla until well combined. Allow to cool 5-10 mins to thicken slightly.
Dip each biscuit in chocolate mix and place on a tray lined with baking paper and return to fridge to set 30 – 60 mins.
Store is a sealed container in the fridge for up to 1 week that’s if they last that long! Or you can keep them in the freezer for a cold treat.
Method 2:
Melt the chocolate in a double boiler, or create a water bath using a heat safe bowl and a pot of boiling water. Once chocolate starts to melt add the vanilla and coconut oil.
Mix well and allow to cool or 5 mins before dipping the biscuits in.