1.Preheat oven to 350F.
2.Combine almond flour, butter, honey, cacao, sea salt & blend well
3.Add the chocolate chips and mix until blended
4.Line the bottom of an 8” spring form pan with parchment paper. Lightly grease the sides as well.
5.Press the almond mixture onto the bottom of the spring form pan
6.Bake for 15-20 minutes, remove from oven & slightly cool
7.For the cheesecake layer: run all the ingredients in a blender or food processor until smooth.
8.Pour over the crust layer in the spring form pan & set in freezer
9.For the Ganache: Heat coconut milk & chocolate chips over medium-low heat, stir until well blended
10.Allow chocolate to cool a little
11.Remove the cheesecake from the freezer & pour the ganache over the cake
12.Return cake to freezer for an hour, preferably more, but move to the fridge.