Melt butter and cashew butter over medium heat in a sauce pan.
Once butters are melted stir in Swerve, cashew milk, arrowroot powder, maple syrup, and molasses.
Bring mixture to a boil and simmer 3-4 minutes until thickened.
Turn off heat and add in lquid stevia and chocolate chips.
Stir well until chocolate chips are melted.
Pour mixture inot a parchment lined baking pan.
Top with cashews and sea salt.
Refrigerate 3 to 4 hours or overnight.