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Add 150g ground almonds, 30g cocoa powder, 30g maple syrup, 40g melted butter, 45ml almond milk and ½ tsp vanilla extract to a bowl.
Mix until you’ve got a thick brownie mixture.
Transfer into a lined glass dish or small baking tin and press it down firmly and evenly. Pop it into the freezer for 10 minutes.
In another bowl, add 250g light cream cheese, 1 tbsp powdered sweetener, 1 tsp vanilla extract and a squeeze of lemon juice.
Beat with a hand mixer until smooth and creamy, then spread evenly over your brownie base.
Pop it back into the freezer for 45 minutes.
For the fudgy chocolate topping, add 20g cocoa powder, 30g maple syrup and 15g melted butter to a bowl.
Add 15ml almond milk and mix again until you’ve got a smooth, fudge-like chocolate sauce.
Pour it over the cheesecake layer and spread it evenly across the top.
Refrigerate for 30 minutes until everything has set.
Cut into 8 bars and enjoy!