Preheat your oven to 170°C. Line a 23 cm square baking pan with parchment paper and lightly grease it with butter.

In a medium bowl, sift together the almond flour, coconut flour, baking powder, and a pinch of salt.

Using a stand mixer or hand mixer, beat the eggs, powdered sweetener, and vanilla extract for 5–8 minutes until the mixture is thick, creamy, and triples in volume.

Gradually pour in the cooled melted butter while mixing on low speed, followed by the Greek yogurt.

Gently fold in the dry ingredients in 3–4 additions, mixing carefully each time to ensure a smooth batter.

Pour the batter into the prepared baking pan and spread it evenly. Bake for 25 minutes or until the edges start to pull away slightly from the pan and a toothpick inserted in the centre comes out clean.

Allow the sponge to cool completely on a wire rack, then place it in the freezer for 30–60 minutes. Freezing is crucial to prevent the squares from breaking during coating. Once chilled, cut the sponge into 36 small squares.

In a heatproof bowl, combine the dark chocolate, cacao powder, and butter.

Heat the coconut milk (or your preferred milk) until it begins to boil. Pour the hot milk over the chocolate mixture and let it sit for 5 minutes. Stir until the chocolate is fully melted and you have a smooth, creamy mixture.

Place the shredded coconut in a separate bowl.

Using two forks, dip each sponge square into the chocolate coating, letting any excess drip off, then roll it in the shredded coconut until fully coated.

Place the coated squares on a cooling rack to set.