1. To make the crust and crumble, crush the biscuits in a food processor (or place in a resealable bag and smash with a rolling pin) and transfer to a medium bowl. Drizzle in melted coconut oil, add a healthy pinch of sea salt flakes and, using your hands, mix well until you have a wet sand texture. Transfer three-quarters of the mixture, reserving remainder, to a 23cm springform pan or pie plate. Press evenly along the bottom and about 2.5cm up the sides. Refrigerate for at least 1 hour.

2. Scatter the remaining chocolate crumble onto a baking tray lined with baking paper until you have large pieces of crumble (should be clumpy rather than sandy – think the texture of granola); refrigerate for at least 1 hour.

3. To make the filling, combine chocolate, almond butter and a pinch of sea salt flakes in a medium bowl and set aside. Place cream and honey in a small saucepan over medium heat. Bring to a simmer, then pour over chocolate. Allow to sit for 2 minutes to melt the chocolate. Using a spatula, mix ingredients until you have a shiny, smooth, ganache mixture.

4. Pour into the prepared crust and smooth the top. Sprinkle with reserved chocolate crumble mixture, a pinch of sea salt flakes and crushed nuts, if desired. Refrigerate until ready to serve. Serve with frozen honey yoghurt, if desired.

Tips:

*Instead of almond butter, swap in all-natural peanut butter or even tahini, if you prefer.

*If you don't have coconut oil in the pantry, use unsalted butter instead.

A generous sprinkle of sea salt flakes before serving amps up the flavour of the dark chocolate.