14ozdark chocolate,70% cocoa - I used four (3.5 oz) Lindt bars*
2teaspoonspure vanilla extract
Line the bottom of a square 8-inch Pyrex pan with wax paper.
In a small saucepan, over low heat, melt the chocolate with the honey and vanilla. Set aside.
Place the cream cheese in the food processor bowl. Process until creamy, about 1 minute, stopping once to scrape the sides and bottom of the bowl.
Gradually add the melted chocolate mixture. Process to incorporate, stopping to scrape the bowl as needed.
Using a spatula, transfer the mixture to the prepared pan. Cover with cling wrap and refrigerate until set, about 4 hours.
Cut into 16 squares with a serrated knife. Allow the bars to come to room temperature before serving.
*For a low carb version, use 90% chocolate instead of 70% and replace the honey with 1/4 cup Swerve sweetener. Add the sweetener to the cream cheese, not to the chocolate mixture. Nutrition info for the low carb version: Calories 245; fat 23g; saturated fat 13g; carbs 8g; fiber 3g; sugars 1g; sodium 90mg; protein 4g.