Preheat oven to 350 degrees.
In a medium-sized bowl, whisk together all bar ingredients except almond meal.
Fold almond meal into the wet mixture until just combined. Pour into 8x8 inch pan, greased with cooking spray.
Bake for 20 minutes, or until a toothpick inserted in the middle has just a tiny bit of batter clinging to it. Just like with a brownie batter, it's much better to slightly under cook these than over cook them.
Let cool completely before cutting into 12 portions (2 cuts one way, 3 cuts the other way). In fact, it is best if you refrigerate them for at least an hour to let them set; the flavor and texture develops quite a bit the longer you do this. If you try to eat them straight out of the oven, they will crumble apart (still delicious, though!).
If making the cream cheese frosting, simply whisk the cream cheese, sugar, and vanilla together. Add in milk, a tbsp at a time, until you reach your desired consistency. Spread over cooled bars and refrigerate for at least 30 minutes to let the frosting set.