Vegan Peanut Butter Cookie Dough Bars

-1 In a large bowl, whisk together the peanut butter, cashew butter, maple syrup and vanilla until smooth. 
-1 Add in the almond flour, salt, and chocolate chips and stir until well combined.
-1 Line a 9 x 5 loaf pan with parchment paper and flatten the mixture into the pan. 
-1 In a microwave safe bowl, melt the coconut cream and chocolate chips in 30 second increments until smooth. The consistency should be thick like ganache. 
-1 Pour the chocolate over the bars, then sprinkle with sea salt. 
-1 Freeze for at least 1 hour. Once firm, slice into 18 small squares.
-1 Keep stored in an airtight container in the freezer for up to 3 months, or the fridge for up to 1 month.