• 1/4 cup cocoa or cacao powder
  • 1 Tbsp maple syrup
  • 1/4 cup melted coconut oil
  • Fresh cherries, with stems if possible


  1. Line a large plate with parchment paper and set aside.
  2. Combine the liquid coconut oil and sweetener, then stir in the cocoa until a thin sauce forms. If the sauce turns thick, gently heat it for a few seconds until it becomes thin.
  3. Holding the cherries by the stems or with a spoon, swirl each cherry around in the chocolate. Place on the parchment-lined plate, and immediately refrigerate to set the chocolate shell.
  4. Due to the melty nature of the coconut oil, these chocolate covered cherries should be refrigerated until ready to serve.