375 g greek yoghurt
100 g dark chocolate (>70%)
30 ml espresso
20 ml kahlua liquer
a handful of almonds
a handful pecans
4 tbsp honey
a pinch of sea salt
Extra topping: chocolate covered coffee beans
- Preheat oven to 200°C. Roughly chop the nuts, put them in a bowl and cover with honey. Toss to coat all the nuts, add sea salt and bake for about 20 minutes in the oven, or until golden all over.
- Melt the chocolate, coffee and liqueur in a small pan on medium high heat and whisk to combine.
- Take 4 glasses and make layers of chocolate and yoghurt. Finish with the caramelised nuts and chocolate coffee beans.