Melt 200g of dark chocolate with 125g vegan butter in a heatproof bowl over a pan of boiling water.
Keep stirring as it melts, then set to one side and leave to cool (allow 30 mins).
Crush 6 digestives into pieces with a rolling pin, lightly crushed as you don’t want the pieces to be too small, and add to the cooling chocolate.
Add 100g glace cherries to the chocolate mix, then using a rolling pin crush 40g pistachios and add to the cooling chocolate.
Stir until all the items are completely covered with chocolate.
When the mix is completely cooled, spread out a piece of silver foil or clingfilm and spoon the mixture on to it and tightly wrap in to a large sausage shape. Gently roll backwards and forwards to smooth it all out and tie off at both ends.
Chill in the fridge overnight.
When you’re ready to serve, remove the silver foil or clingfilm, dust with icing sugar and cut in to slices.
