Mix the Butters: Combine the softened unsalted butter and creamy raw cashew butter in a mixing bowl. Use a hand mixer or a sturdy spatula to blend until smooth and creamy.

Add the Dry Ingredients: Next, mix in the coconut flour, salt, and vanilla extract. The coconut flour will thicken the mixture and give it that classic cookie dough texture.

Sweeten to Taste: Add half of the sugar-free sweetener and mix well. Taste the dough, and slowly add more sweetener until it reaches your desired level of sweetness. Remember, the sweetness will mellow slightly once the bars are chilled.

Stir in Chocolate Chips: Fold in a portion of the sugar-free chocolate chips. Save some for sprinkling on top later.

Assemble the Bars: Line an 8x4-inch pan with parchment or wax paper. Spread the cookie dough mixture evenly into the pan. Sprinkle the remaining chocolate chips generously over the top.

Chill and Slice: Refrigerate or freeze the bars until firm. Once set, slice them into squares or bars. Enjoy immediately or store them in the fridge for a quick grab-and-go snack.