1/3 cup chocolate chips
Bottom Layer: Add oats, Medjool dates, cacao powder, unsweetened shredded coconut, 1 tbs coconut oil, and pinch of sea salt and cinnamon to a food processor and pulse until mixture resembles breadcrumbs. Line a loaf pan with parchment then add bottom layer, pressing down evenly using your fingers or the back of a spoon. Place in the freezer for 15 minutes.
Middle Layer: Combine gingerbread cashew butter with almond flour. Remove pan from freezer and add middle layer, again using the back of a spoon to spread evenly. Place in the freezer for another 15 minutes.
Top Layer: Melt chocolate chips with 1 tsp coconut oil. Remove pan from freezer and evenly pour melted chocolate for your final layer. Top with cacao nibs and flake sea salt then place back in the freezer for another 15 minutes to set. Best stored in the fridge in an air-tight container.