Put the Digestive biscuits into a blender or food processor and grind them into fine crumbs. Transfer to a large bowl and set aside.

In a small saucepan, mix together the sugar and cocoa powder. Stir in the water.

Add the vegan butter to the saucepan. Place over medium heat and simmer for around 5 minutes, stirring continuously. Remove from the heat and set aside to cool for 15 minutes.

After 15 minutes have passed, pour the chocolate mixture into the bowl of biscuit crumbs. Mix well until all the crumbs are coated.

Add the butter into a bowl a mix until soft. Add the icing sugar a little bit at a time until smooth, using the soy milk to loosen if needed. Stir in the vanilla extract.

Whisk the mixture until pale and fluffy. This will make it easier to spread.

Place the biscuit mixture between two pieces of clingfilm on a flat surface. Use a rolling pin to roll out the mixture to a 10x14-inch rectangle. Try to make the thickness as even as possible to avoid breakage when rolling.

Gently spread the filling over the rectangle, leaving a small gap at the ends to prevent spillage.

Carefully roll into a log shape, using the bottom piece of clingfilm to assist you.

Place in the fridge for 3 hours to set.

Finely chop the chocolate and place into a heatproof bowl with the soy milk.

Place the bowl over a small saucepan of water, so that it sits on top without touching the water. Place on the stove on low heat and gently stir until the chocolate has melted completely.

Remove the bowl from the pan and let the ganache sit at room temperature until it's thick enough to spread- this usually takes an hour or so.

Cut a diagonal section off one end of the log and place it at the side to make a branch shape. See images in the post for clarity.

Cover the log with chocolate ganache then use a fork to create wavy texture lines.

Place into the fridge for another hour or two to let the ganache fully set then enjoy!