Line an 8x8 inch baking tin with non stick paper and set aside.

In a large bowl, combine Digestive Biscuit Crumbs, Icing Sugar, Peanut Butter and melted Vegan Butter. Mix well until you end up with a soft cookie dough type texture.

Pat mixture into a flat and smooth layer in the prepared baking tin. Set aside.

Place chopped Dark Chocolate into a mixing bowl. In a small saucepan, heat Vegan Soy Cream up till it starts to simmer. Pour over your dark chocolate and let sit for a minute.

Add salt to the chocolate mixture and stir until all the chocolate is melted into the cream and you have a smooth and silky chocolate ganache.

Pour chocolate ganache over peanut butter layer and smoothen with a palette knife. Chill tin for 6 hours or overnight.

Once set, cut into bars and garnish each slice with a tiny bit of Sea Salt. Keep bars refrigerated in an air tight box for up to one week.