Heat oven to 190–195 °C. Cover a baking pan (8×12) with baking paper.

Grab a large bowl and mix flour, honey, milk, 2 egg yolks, cocoa powder, and coconut oil. Knead with your bare hands to make thick and non-sticky dough. Roll into a firm ball, cover with plastic wrap, and place in a fridge for 10 mins.

Meanwhile, place cream cheese, 2 egg yolks, honey, and vanilla extract into a bowl and stir. Put aside and wait until the dough hardens in the fridge.

Now unwrap and halve the dough. Grab a baking tin and a grater.

Grate the first half of the dough in the tin. Push the shavings with your bare fingers to cover the bottom of the pan thoroughly. Spread the base with the cream cheese mixture. Grate the other half of the dough to make the upper layer.

Place into oven and bake for 22–25 mins at 190–195 °C. Leave to cool down for 30 mins and cut into squares.

Store in the fridge for up to 3–4 days.