Step 1

Lay out a cookie sheet lined with a nonstick baking mat or parchment paper so that it's ready to go when the chocolate is hot and melted. Then roughly chop the cashews and set aside.

Step 2

Combine the chocolate chips and coconut oil in a microwave safe dish and heat for 10 seconds. Stir and repeat one more time, then stir vigorously until smooth. You may want to heat once more if necessary but the trick is to stir the chocolate until it’s smooth instead of expecting it to be completely melted in the microwave (this could cause the chocolate to overheat) Once smooth and creamy, drizzle all but 2-3 tbsp of the melted chocolate onto the lined cookie sheet and smooth into an even rectangle (not all the way to the edges) About 1/4 in. or thicker is good.

Step 3

While the chocolate is still warm, add the remaining toppings: granola, chopped cashews, pumpkin pie spice and a light sprinkle of flakey sea salt (I often add sprinkles at this point too!) Gently press the toppings down so that they stick and drizzle with the remaining chocolate in a zig zag pattern on top. Jackson Pollock it up! (This helps the toppings stay in place)

Step 4

Freeze for 10 minutes or until set, then break into pieces and enjoy! Store leftovers in the fridge or freezer (I prefer the freezer because cold chocolate delicious!)