Line 1-2 baking sheets with parchment paper. In a microwave-safe dish, combine vegan chocolate chips and coconut oil. Microwave for 30 seconds, stirring often until melted and smooth. Let cool slightly.

Stir the raw cashews into the slightly cooled melted chocolate until evenly coated.

Using a teaspoon or tablespoon, drop spoonfuls of the cashew-chocolate mixture onto the parchment-lined baking sheets.

Sprinkle with a pinch of sea salt for an extra flavor boost.

Refrigerate for 15-20 minutes, or until the chocolate is firm and set.

Store in an airtight container in the refrigerator for up to 1-2 weeks.