• Preheat the oven to 300F and line an 8x4 bread loaf pan with parchment paper.

For the brownie crust

• In a medium-size mixing bowl, combine ground almonds. cocoa powder, powdered erythritol, salt, coconut flour, and baking powder. Add eggs in, one at a time, as well as olive oil (or melted butter).
• Use an electric mixer to combine. Slowly add almond milk in, just enough to make the batter pourable, Mix well.
• Fold in chopped almonds and transfer the crust batter into a prepared baking dish. Bake in the oven for 20-25 minutes. Once done, let it cool.

For the coconut filling

• In the meantime, mix coconut flour, sweetener, melted cream cheese, and heavy cream together in a bowl. Wait for the brownie crust to cool enough then spread coconut filling over it. Refrigerate until set.

For the third layer

• Melt dark chocolate and butter in a microwave or double boiler until fully melted. Spread the chocolate mixture on top of the coconut layer to the edges.
• Top with more chopped almonds and put it back in the refrigerator for at least one hour before serving. Cut into 12 bars and enjoy.