Growing up, one of my favorite treats were the chocolate covered cherries from See’s Candies. I still love them, but since I don’t find myself indulging in sugary chocolates anymore, I decided to put my own healthier spin on the classic treat.
I've chosen to use raw cacao versus chocolate. Raw cacao is naturally high in magnesium, a necessary mineral that promotes relaxation. Much of the chocolate we consume today has been highly processed with sugar, trans fats, and preservatives and therefore lacks these nutrients of raw cacao. Additives in processed chocolate do not promote healing. Sticking as close to raw as possible allows the vitamins and enzymes to be more bioavailable.
This antioxidant rich dessert is high in iron and fiber. Cherries help cleanse the bowels, and support healing of arthritis, rheumatism and anemia. They also help combat migraines.
Yields 8-10 servings
1 lb bag fresh cherries, rinsed and dried
5 oz unsweetened chocolate 100% cacao, I used Dagoba brand
2 Tbs coconut oil
3 Tbs honey or maple syrup
pinch of sea salt
- Line baking sheet with parchment paper.
- Boil water in a double boiler or in a large glass bowl that can sit securely over a saucepan.
- Chop chocolate into small pieces and place in double boiler or large glass bowl. Set aside.
- Combine coconut oil and sweetener in a small bowl and melt together. I do this by letting it sit on the stovetop while I boil water to melt chocolate.
- Once water comes to a boil, place bowl with chocolate over saucepan. Stir until melted. Then add liquefied coconut oil mixture. Stir to combine. Finish with pinch of salt. Remove from heat.
- Holding the stem, dip the cherries into the chocolate sauce until fully coated. For the cherries without stems, I use a spoon. Place on parchment to solidify. Continue with remaining cherries. You can put the cherries in the freezer briefly to help harden chocolate coating. Store in fridge for 5 days.
Institute of Transformational Nutrition Slides 2015