Toast ¼ cup coconut on a pan at 400ºF for 5-6 minutes or until just golden.
Remove and cool.
In a mixing bowl, whip the soft cream cheese with a rubber spatula.
Add both the toasted and untoasted coconut and the chopped almonds. Stir well.
Add the salt, coconut flour, raw honey and vanilla extract.
Add the coconut oil last.
Beat the mixture well to make your best attempt to incorporate the oil into the mixture.
Fill the bottom of the silicone mold with the melted chocolate.
Place in freezer for about 20 minutes.
Remove from freezer and add the cheesecake filling on top of the chocolate.
Place it back in the freezer and once hardened remove cheesecake bites from the silicone mold.
Homemade Chocolate note: double the chocolate recipe to make 24 cheesecake bites or quadruple if you want to have the chocolate all the way around the cheesecake filling.Nutrition facts calculated without the chocolate.