You will need


Preheat oven to 180C / 350F / 160C and spray a 7-inch cake tin or pie tin with cooking spray.

Add the crust ingredients to a bowl and fold until combined. Add a splash of water if the mixture is too dry.

Press the mixture into your baking tin using a measuring cup (wet the cup to avoid sticking). Bake for 10 minutes. Once baked, use the cup to press it in again.

Add your chocolate chips to a glass bowl then melt using the double boiler method. Once melted, add your yoghurt and salt and mix until smooth and combined. If the chocolate solidifies, place the bowl back over the heat. If you are pressed with time, you can melt the chocolate chips in a microwavable bowl and heat in 30 secs intervals, mixing each time to check consistency.

Transfer the mixture into your crust, spread it out and press it in. Refrigerate for at least 1 hour.

Dust with cocoa powder and add your chopped nuts before serving.