Preheat oven to 325° and line a 9x9 pan with parchment paper.
Blend the coconut and almonds until small in texture, like oatmeal. Let sit until needed.
Melt the cashew butter and ghee together. Add the coconut sugar, eggs, and vanilla and stir well until smooth. Add in the almond flour, "oatmeal" mixture and chocolate chips and stir until well combined. Scoop into the prepared pan and spread evenly. Top with more chocolate chips if desired.
Bake 23-25 minutes, until the edges are lightly browned.
Store covered at room temperate up to 2 days and then in the fridge if longer, up to 10 days.