In a large bowl, beat together melted coconut oil and coconut sugar.

Add egg white and vanilla extract and beat until well combined.

Pour almond meal, baking powder, and salt into the oil mixture and stir until well combined.

Stir in the chocolate chips.

Cover the bowl in plastic wrap and refrigerate for 1 hour.

Drain cashews and place them into a small food processor.

Add almond milk, honey, vanilla and salt and blend until smooth, streaming in the melted coconut oil as you blend.

Transfer to a bowl, cover and refrigerate to let the frosting thicken.

Preheat oven to 350 degrees 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 edges just appear a deep golden brown and the inside is still soft, about 19-20 minutes.

Let cool completely on the pan.

Spread the cashew cream frosting over top.

Sprinkle with extra chocolate chips and serve immediately.