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Line an 8" × 8" square baking dish with parchment paper.
In a large bowl, add the almond flour, cashew butter, maple syrup, vanilla extract, and salt. Mix until well combined, then fold in the mini chocolate chips. Transfer to the baking dish and press into one even layer with a spatula.
For the topping, microwave the chocolate chips in 30-second increments, stirring in between, until melted. Pour over the cookie dough and spread into an even layer.
Freeze for 15 minutes, or until the chocolate has hardened.
Lift out of the baking dish using the parchment paper, sprinkle with flaky salt, and cut into 36 squares (slice into 6 rows each way).
Transfer to a parchment-lined sheet pan, spacing the bites slightly apart. Freeze for 1 to 2 hours, or until fully set, then transfer to a freezer bag for longer storage.
10 min prep time / 2 hour freeze time
Makes 36