In a bowl mix all of the biscuit ingredients together until you have a wet, firm dough. Place this in between two pieces of baking paper and roll it out until you have a thin cookie dough.

Cut out an equal number of biscuits and place these in the fridge to firm up.

Next make the chocolate cream. Add all of the ingredients into a bowl and stir until fully combined. Spread a thin layer of this across all of the biscuits. Place this back into the fridge.

Moving onto the jam, mash up the raspberries and mix with chia seeds and maple syrup. Leave this to the side for 5 minutes to thicken.

Once the jam is ready, spread this onto half of the biscuits. Put the other half of the biscuits on top and sandwich together. Place these back in the fridge whilst you make the chocolate.

In a bain Marie, melt the cacao butter until it reached 42 degrees Celsius. Add in the maple syrup, cacao and salt and then stir. Take this off of the heat and keep stirring until the temperature reduces to 32 degrees Celsius.

Take the sandwich biscuits and dunk these into the chocolate, making sure they are fully covered.

Once you have covered all of the biscuits put them in fridge to help them set.

These are best kept in the fridge/ freezer but delicious and soft eaten straight away.