Paleo Chocolate Fudge Pop Tart Bars

0 Preheat the oven to 350° and line a 9x9 with parchment paper. Set aside. 
1 Make the filling first so it can cool while the cookie is being made. In a small saucepan, combine the chocolate chips and coconut milk and heat over medium/low heat, strirring regularly until completely melted. Turn off the heat and add in the vanilla. Let sit and cool until ready to use. 
2 Make the chocolate cookie. In a medium bowl, combine the almond flour, coconut flour, cacao powder, and salt. Add in the maple syrup, coconut oil, and vanilla and mix well until dough is formed. Press half the dough into the bottom of the prepared pan. Top with the fudge filling, spreading evenly and then top with the remaining cookie dough. The best way to do this is to press the dough on a piece of wax paper into the size of the pan and then flip it on top of the fudge layer. Press any pieces together that come apart. 
3 Bake for 30 minutes and then let cool before frosting. 
4 Once cool, make the frosting. In a small saucepan combine the chocolate chips with the cashew butter and stir over medium heat until smooth. Pour over the bars and then top with sprinkles if desired. Place in the fridge to set. 
5 Best stored covered in the fridge for up to 10 days. Can serve cold, room temperature or warm.