Preheat oven to 325F.
Lightly oil a 7-inch cast iron skillet, 2 5-ounce ramekins or any small oven proof dish/es.
In a small sauce pot combine the 1/2 cup of chips or chunks along with the olive oil. Bring up to heat over medium low and whisk until melted and smooth, about 2 minutes. Remove from heat and pour into a medium bowl, then whisk in the EVOO, maple and vanilla.
In a small bowl whisk together the flour, cocoa powder, baking soda, espresso powder and fine sea salt. Add to the chocolate mixture starting with a whisk and then finish stirring with a silicone spatula until combined and you no longer see any flour bits.
Pour into the prepared pan/dish and sprinkle with a few extra chocolate chunks/chips and flaked sea salt. Bake for 15-20 minutes or until set around the edges, puffed up and only jiggles slightly in the middle.
Let cool slightly before eating. Serve with a scoop of vegan ice cream if desired.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell