Preheat the oven to 160Fan/180*C and line a baking tray with parchment paper.
Add the flour, baking powder, coconut sugar, cacao powder and espresso powder to a large mixing bowl and stir to combine.
In a separate bowl stir together the melted and cooled coconut oil, plant-based milk and vanilla and pour over dry ingredients. Knead with your hands until fully combined and stir through the chopped cashews and 50g chocolate chips.
Place the dough onto the baking tray and shape into a log about 12cm long.
Bake for 25-30 minutes, until the top is crisp and firm. Remove from the oven (leave the oven on) and allow to cool for 10 minutes.
Use a sharp serrated knife to cut the log in 1-1.5cm pieces and arrange the slices cut side down on the tray. Bake for another 15-20 minutes, flipping over halfway through, until crisp.
Allow to cool fully on a wire rack and drizzle with the 40g melted chocolate.