In a large bowl, beat together the melted coconut oil and coconut sugar.
Add in the egg white and vanilla extract and beat until well combined.
Pour the almond meal, baking powder, and salt into the oil mixture and stir until well combined.
Stir in the chocolate chips.
Cover the bowl in saran wrap and refrigerate for one hour.
While the dough chills, drain the cashews and place them into a small food processor (mine is 3 cups.)
Add in the almond milk, honey, vanilla and sea salt and blend until smooth, streaming in the melted coconut oil as you blend. Depending on the strength of your food processor, this could take a few minutes and you’ll need to stop and scrape down the sides as necessary. Once smooth, transfer to a bowl, cover and refrigerate to let the frosting thicken.
Once the dough has chilled, preheat your oven to 350°F and line a baking sheet with parchment paper.
Press the chilled dough onto the prepared pan so that it forms an 8 inch circle.
Bake until the edges just appear a deep golden brown and the inside is still soft, about 19-20 minutes.
Let cool completely on the pan.
Once cooled, spread the cashew cream frosting over top, sprinkle with extra chocolate chips and DEVOUR IMMEDIATELY.