5 Minute Dark Chocolate (Raw Vegan)

I cheat. Let's be real, I do my best to be a good vegan, but sometimes I can't help myself. Like the other day when I was starving and waiting in a loooong line at Victoria Secret the day before Valentine's Day. All I could think about was how I needed food before I pass out, and the sweet check-out lady answered my prayers with a complimentary box of chocolates. Nice touch VS. Nice touch. Naturally I went and stuffed a couple in my mouth despite being vegan AND allergic to dairy hahaha.

Those chocolates are now sitting on my counter and the way I avoid temptation is easy (No. I didn't throw them away. I'm not crazy.) I just made my own vegan chocolate so that if I was tempted to go for the normal ones, I'd remember that I have an even MORE delicious option in the freezer! I used a chocolate pomegranate recipe for the basic idea of how to make the chocolate, then made my own version. Here's what I did:

Ingredients:
1/3 cup coconut oil (melted)
1/2 cup pure maple syrup (warm)
3/4 cup raw cocoa powder
sea salt
raw cashews

Prep Time: 5-10 minutes (depending how you melt your oil)
Freeze Time: 20 min

To Make:
I melted to the coconut oil and maple syrup together, then folded in the cocoa. The first time I made this I mixed the oil and cocoa then whipped in cold maple syrup and it made a cool puffy chocolate, but it was messy to eat. The way you mix this together really effects the outcome. Once the cocoa was more incorporated into the mix, i slowly stirred it. I then cooled it slowly by surrounding the mixing bowl in a larger bowl with cool water and slowly mixed the chocolate until it seemed silky rather than separated.

That's the main chocolate! You can really do anything you want with this step. I set little clumps of cashews on a metal try with parchment paper, then spooned chocolate over them. I also made some plain dollops without nuts. I bet spooning it onto shredded coconut would be AWESOME or any other type of nut. ANYWAY...

When I was finished doing that, I went back and covered them again for good measure, then powdered the tops with the raw cocoa powder for a touch of bitterness, and ground a bit of sea salt over the tops. THIS PART IS IMPORTANT! I'm serious, without the sea salt is good, WITH the sea salt, it's the best ever.

Put it in the freezer for about 20 minutes. That's all. No excuses.

See? I wasn't kidding when I said the vegan chocolate was a yummier option.  I took some bites before the photo ;). And I SHARED the VS chocolate. That's not all on me hahahaha