No Bake Dark Chocolate Cheesecake Bites

1. Line small baking tray with parchment paper, leaving a few inches of overhang on the sides to allow for easy removal.

2. Place the digestive biscuits, coconut flour, and cocoa powder into a food processor and mix until the digestives have broken down into fine crumbs. 

3. Add cream cheese, honey, and vanilla extract, and continue mixing until the mixture sticks together and a dough begins to form. 

4. If it seems too crumbly or dry, add a small splash of almond milk. The dough should be moist enough to hold together when you press it between your fingers, but not so moist that it’s wet and sticky.

5. Transfer the dough into the baking pan and use a spatula or your hands to spread it evenly in the pan, making sure to press down firmly.

6. Place chocolate chips and coconut oil in a microwave-safe bowl and heat on high in 30 second increments until melted and smooth, making sure to stir between each.

7. Pour chocolate over bars and use a spatula to spread it out evenly. 

8. Place the cheesecake into the fridge for at least an hour to allow the bars to set.

9. When bars have set, remove from the fridge and allow to thaw for a few minutes before using a sharp knife to cut into 12 individual squares. 

10. Store bars in an airtight container in the fridge for up to 2 weeks, or freeze for longer periods.