Method:

• Line a 20 x 20cm tin with baking paper and set to one side
• Add the bourbon biscuits to a food processor. Process until a fine crumb is formed
• Add the dairy free butter to a pan. Simmer on a medium heat until the butter has melted
• Add the bourbon biscuits and melted butter to a large bowl and stir to combine
• Spread the bourbon biscuit mixture evenly across the base of the tin. Press down to create a dense, compact layer
• Put the tin in the fridge for 1 hour, or until the bourbon biscuit mixture is firm
• Add the icing sugar to a large bowl. Gradually stir in 1-2 tbsp of water to create a thick but spreadable paste
• Add the peppermint extract and green food colouring then stir to combine
• Spread the paste evenly on top of the bourbon biscuit mixture
• Put the tin in the fridge for 1 hour, or until the paste has set
• Add the dark chocolate and sunflower oil to a bain-marie. Simmer on a medium heat until the chocolate has melted
• Spread the melted chocolate and sunflower oil mixture evenly on top of the paste
• Put the tin in the fridge for 1 hour, or until the chocolate has set
• Warm a sharp knife in a jug of boiling water before slicing and serving to prevent the chocolate layer from cracking

This recipe serves 9.