This is for all of you chocolate lovers out there. But be careful, this Rawnola is kind of addictive.

If you want to know the truth I was trying to make clean vegan chocolate chips and failed miserably. I think the problem was that the chocolate cooled before I had the time to drip it into tiny perfectly shaped chocolate chips.

I wasn't just gonna dump all the chocolate though. Alternativly, I I finally found the perfect topping for all of those nice creams and smoothies. I bet you can even eat this with some mylk. Not to mention how good it is by itself. Arguebly better than chocolate chips.

Chocolate Rawnola From Scratch

Ingredients:

• 1/2 cup coconut oil
• 1 1/2 cup cacao powder
• dash of sea salt
• vanilla extract or vanilla bean to keep it raw optional
• 1 cup rolled oats
• 12-15 dates pitted
• +2 tbsp maple syrup
• +2 tbsp rice malt or agave
• 1 cup shredded coconut

Steps:

1. In a small saucepan, melt the coconut oil. Keep the heat very low (below 110F to keep it raw)
2. When the oil is melted, add 1/4 cup of cacao powder at a time and mix. Add sea salt and vanilla
3. Add sweetener. Taste and adjust. Keep mixing. It should be very thick at this point
4. In a food processor mix oats, dates, chocolate, and shredded coconut
5. Store in an airtight container in the fridge

Note: It might look too fine for Rawnola but after you store it in the fridge for a few hours it will harden up and crumble.