In a medium sized bowl, whisk together the cashew butter and maple syrup.

Fold in the almond flour, vanilla, and half of the chocolate chips with a spatula. Mix well.

Line an 8 x 8 baking dish with parchment paper, and with a wet spatula (to help prevent sticking) spread the batter evenly.

In a small bowl, melt the remaining chocolate with the coconut oil. Pour over bars and spread evenly.

Freeze for 40-45 minutes, then remove from freezer and slice into 12 bars. Top with flakey sea salt.

Keep stored in air-tight container in the freezer for 2-3 months.