In a bowl, combine almond flour, cashew butter, maple syrup, melted coconut oil, vanilla extract, and salt. Mix thoroughly until you get an even, cohesive dough. Then fold in the chocolate chips evenly throughout the mixture.

Place parchment paper on a cutting board or large plate. Transfer the cookie dough onto the parchment. Using a silicone spatula or your clean hands, firmly press the dough to flatten it to about 1/2-inch thickness. Set aside this base for the topping.

In a small bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well between each, until the chocolate is completely melted and smooth.

Pour and spread the melted chocolate evenly over the cookie dough base. Optionally, sprinkle flaky sea salt over the chocolate layer for added flavor complexity.

Place the bark in the freezer for about 10 minutes to allow it to set firmly.

Once set, remove from the freezer and chop the bark into large chunks. Enjoy immediately or store properly for later consumption.