Servings: 12 bars

1 stick (1/2 cup) butter 1 stick (½ cup) butter
6 tbsp Swerve Confectioners (reduce for a less intense sweetness) 6 tbsp Swerve Confectioners (reduce for a less intense sweetness)
1 tbsp cocoa powder 1 tbsp cocoa powder
4 oz cream cheese (at room temperature) 4 oz cream cheese (at room temperature)
1/2 cup Lakanto Suntella spread ½ cup Lakanto Suntella spread
non-stick cooking spray or butter to coat the pan non-stick cooking spray or butter to coat the pan

Melt butter in a medium saucepan over low heat.
When butter is melted, add Swerve Confectioners and cocoa powder and mix until combined. (The resulting bars are very sweet; if you'd prefer a less sweet bar, use 4 or 5 tbsp Swerve.)
Add cream cheese and Suntella spread. Stir every 30 seconds or so until melted and combined. (If you're having trouble getting the cream cheese completely incorporated, see the next step.)
If your mixture is still a bit lumpy, add it to a deep bowl and very carefully blend it to smooth with a hand mixer or immersion blender on low.
Line the bottom of a small glass dish (I used a 6-cup rectangular dish, which is 8 ½″ x 6 ¾″) with parchment paper.
Pour mixture evenly into dish.
Optionally, add chopped hazelnuts to the top.
Cover the dish and place it in the freezer for at least two hours.
Remove the pan from the freezer and lift the parchment paper with the bars out of the pan. Remove the parchment paper from the bars and place the bars on a cutting board. Cut into 12 pieces. Store in the fridge for softer bars or freezer for firmer bars.