Pulse cookie base in food processor, add to a baking dish lined with parchment paper and press down with your hands, bake 350 10-13 minutes. While baking prep caramel filling.
Pulse caramel filling in food processor, add to the cookie base, along with chopped cashews, and put back in freezer (5-10 minutes).
Melt 1 cup of organic chocolate chips, spread on top, sprinkle Celtic sea salt, and store in freezer for 30 minutes.
Cut and serve.
Store in freezer or refrigerator
Notes
Store in fridge for up to a week or freezer for longer.