In a mixing bowl add the almond flour, shredded coconut and natvia.

Place the chocolate and butter into a separate bowl and place the bowl over a simmering saucepan of water. Ensuring that the water does not touch the bowl.

Add the melted chocolate and butter into the dry ingredients and mix well.

Press the base evenly and firmly into a 9x13 brownie pan.

Place in the fridge to set while making the next layer.

Place the cream cheese, cherry essence and natvia into your stand mixer, with the whisk attachment. Mix until smooth.

Add ⅔ of the cream and mix well.

In a separate bowl dissolve the gelatin in the boiling water.

With the mixer running on low speed, slowly add the gelatin mixture.

Add the remaining cream and mix well until all the ingredients are well combined and smooth.

Spoon ⅔ of the mixture on top of the chilled base.

Add the food coloring to the remaining mixture and mix well.

Spoon the pink mixture over the base and swirl through.

Set in the fridge for 3 hours, or overnight for best results.

Cut into squares and set on a large plate or wooden board.

In a mixing bowl add the chocolate and cherry essence.

Place the bowl over a saucepan of simmering water, ensuring that the bowl doesn’t touch the water.

When the chocolate has melted, add the cream and stevia (if using) and mix well.

Add the warm chocolate to a piping bag with a very fine piping nozzle and drizzle over the chilled bars.

Enjoy immediately or store covered in the fridge for up to 1 week - if they last that long.