Vegan raspberry dark chocolate bars

• 240 ml raw cashews, soaked for 4 hours and drained
• 60 ml maple syrup
• 60 ml coconut oil, melted
• 5 ml vanilla extract
• 1 ml sea salt
• 240 ml vegan dark chocolate chips (at least 70% cocoa)
• 15 ml refined coconut oil (for thinning chocolate)
• 30 ml freeze-dried raspberries, crushed

1. Line a small loaf pan with parchment paper.
2. In a high-speed blender or food processor, combine the soaked cashews, maple syrup, melted coconut oil, vanilla, and salt. Process until completely smooth and creamy.
3. Pour the mixture into the prepared pan and smooth the top with a spatula. Freeze for at least 2 hours or until firm.
4. Once firm, remove from the freezer and cut into small rectangular bars.
5. In a microwave-safe bowl, combine the dark chocolate chips and 1 tablespoon of coconut oil. Heat in 30-second intervals, stirring between each, until completely smooth.
6. Using a fork, dip each frozen bar into the melted chocolate to coat thoroughly. Tap off excess chocolate.
7. Place the coated bars back on parchment paper and immediately sprinkle with the crushed freeze-dried raspberries before the chocolate sets.
8. Chill in the refrigerator for 15 minutes to fully set the chocolate. Store in an airtight container in the refrigerator for up to 5 days.

Serve chilled as a decadent afternoon treat or a post-dinner dessert. These pair beautifully with a cup of espresso or a glass of almond milk.