In a small blender or food processor, grind 1 1/3 cup of your oats into a fine powder.
In a large bowl, combine the ground oats with the remaining oats, coconut flakes, , and salt
In a small bowl, mix the agave syrup, melted coconut oil and cashew butter until fully combined.
Pour the wet mixture into the dry mixture and mix until combined.
Fold in the chocolate chips.
Press the batter into a parchment lined pan and freeze it for 1-2 hours. Cut into squares.
Store them in a sealed container in the fridge for up to 2 weeks.