Line an 8x8 baking dish with parchment paper.
In a medium bowl combine the cashew butter, coconut oil, erythritol, coconut flour, vanilla, and salt.
Fold in the ¼ cup chocolate chips. Press the dough into the baking dish and top with remaining chocolate chips.
Freeze until firm, about 45 minutes.
Slice the fudge into 16 squares.
Store in a freezer safe container for up to 2 months. Or refrigerate for one week.