Cut the whole wheat bread into small cubes. Moisten with enough espresso coffee to make a soft, moldable mixture, then add the unsweetened cocoa powder and carob flour. Mix well.

In a small bowl, mix the Greek yogurt with the honey, shredded coconut, and cacao nibs (or chocolate chips).

Line the inside of a small bowl with plastic wrap, letting some hang over the edges. Press the moistened bread mixture onto the bottom and sides of the bowl, reserving about 2 teaspoons of the mixture. Gently press to compact.

Fill the center with the Greek yogurt and coconut cream, smoothing the top. Cover with the reserved bread mixture, press to compact, fold over the excess plastic wrap, and refrigerate for a few hours or overnight.

When ready to serve, carefully unmold onto a small plate. Dust with unsweetened cocoa powder, garnish with coconut flakes, and enjoy immediately!