In a large mixing bowl, combine cashew butter, almond flour, oat flour, maple syrup, vanilla, and salt. Stir until a thick dough forms. Fold in chocolate chips.

Press dough into a parchment-lined 8x8 pan or loaf pan. Set aside.

Add chocolate chips to a small bowl. Microwave in 30 second intervals, stirring in between, until fully melted. Stir in coconut cream until smooth.

Spread the ganache over the cookie dough layer.

Place in the fridge to set for one hour. Remove from dish, sprinkle with flaky sea salt, and slice into squares. Enjoy!

Note: For the coconut cream, you can use canned coconut cream or canned full fat coconut milk. If using coconut milk, chill the can in the fridge at least overnight, but ideally 24 hours. This allows the thick cream to separate from the liquid. Do not shake the can. Scoop the cream off the top. Storage: Store bars in an airtight container in the fridge for up to 10 days.