Preheat oven 160°C.
Mix the eggs, vanilla, cinnamon, cashew butter, coconut sugar, baking soda and a pinch of salt until smooth.
Break the chocolate into small pieces. Mix the chocolate chips throughout.
Line a 20cm baking tray with baking paper and pour the mixture into the tin. Bake for 25 minutes then leave to cool. Cut into 16 pieces and enjoy.
These will keep for 3 days in an airtight container (but they will probably last 1 minute!)
Images: Charlotte Kibbles Food