Line a loaf tin with greaseproof paper or baking parchment.
Break up all the chocolate and melt in a double boiler. Once melted, remove from heat and stir in the coconut cream, coconut oil, and vanilla extract
Add 2-3 tablespoons of the chocolate cream to the bottom of your loaf tin, and immediately cover with a layer of biscuits. Continue this pattern of alternating chocolate cream and biscuits until you have used up all your chocolate mixture. Make sure the very top layer is chocolate, not biscuits!
Chill in the fridge for two hours. Then remove from the tin, slice (carefully, using a knife run under hot water works best here or everything will break apart), and serve immediately.