3/4 cup Coconut Oil, warmed for a few seconds in microwave if fully solid (do not over heat or it will turn to liquid. You want it to be peanut butter like consistency)
1/2 cup Organic Cashew Butter
1/4 cup Peanut Butter Flour
1/3 cup Maple Syrup or Monkfruit Maple Syrup
1 bag Stevia or Monkfruit-Sweetened Chocolate Chips
1 Tablespoon Avocado or Olive Oil
Add all ingredients except for chocolate chips and oil to a large bowl, and stir until creamy and no coconut oil lumps are present.
Then, mix in 1/2 cup chocolate chips and press into a parchment-lined 8x8 dish.
Next, empty the remainder of the chocolate chips in the bag plus one 1 tablespoon of oil into a small pan on the stovetop.
Heat, on medium-low, continually stirring until smooth.
Top cookie dough mixture with melted chocolate.
Freeze until solid; cut into squares.
Store in refrigerator.