Instructions

Step 1: Prepare the Base

Crush the whole grain biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.

In a bowl, mix the biscuit crumbs with almond butter, honey (or maple syrup), and vanilla extract until the mixture holds together.

Press the mixture firmly into a lined cake pan or rectangular dish, creating an even base.

Refrigerate for 15–20 minutes while preparing the chocolate layer.

Step 2: Make the Chocolate Cream Filling

Melt the dark chocolate in a heatproof bowl over a pot of simmering water or microwave it in 20-second intervals, stirring in between.

In a separate bowl, whisk together Greek yogurt, cocoa powder, coconut cream, and chia seeds.

Slowly pour in the melted chocolate, stirring continuously to create a smooth and creamy texture.

Step 3: Assemble the Layers

Spread half of the chocolate mixture over the chilled biscuit base.

Add another layer of whole grain biscuits on top.

Pour the remaining chocolate mixture over the second biscuit layer, spreading evenly.

Garnish with crushed nuts, fresh berries, and shaved dark chocolate.

Cover and refrigerate for at least 4 hours or overnight for the best texture.