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In a mixing bowl, combine the almond flour, cocoa powder, maple syrup, coconut oil, almond milk, and vanilla until well blended.
Transfer the brownie mixture into a lined glass baking dish and press it down evenly.
Place the dish in the freezer for 10 minutes to set.
In a separate bowl, mix together the light cream cheese, monk fruit icing powder, vanilla, and a squeeze of lemon. Use a hand mixer to beat until smooth.
Spread the cream cheese mixture evenly over the brownie base.
Return the dish to the freezer and let it chill for 45 minutes.
In another bowl, combine the cocoa powder, maple syrup, and coconut oil. Stir in a tablespoon of lactose free milk (or almond milk) to create a fudgy sauce.
Pour the fudgy sauce over the cream cheese layer.
Refrigerate for an additional 30 minutes.
Once set, cut the mixture into 5 bars.