Chocolate n' Cherries

Rich, moist, and creamy, freshly made chocolate bars taste so much better than packaged ones. And now that grass fed butter is at its sweetest and cherries are in season, you can make these velvety treats to elevate your mood as well as your heart-healthy flavonoids, or freeze them to enjoy over the next several months.

Ingredients:

4 ounces Ghiradelli 60% chocolate
2 ounces Valhrona Noir Guanaja chocolate
3 tablespoons grass fed butter
1 cup cherries, finely chopped
1/2 cup coconut flakes

Himalayan or Maldon salt for sprinkling on top, optional



Directions:

1. Line a loaf pan on bottom and sides with parchment paper.

2. Add 2 inches of water in a saucepan, and place a wider metal bowl on top to make a double boiler. When the water boils, melt the chocolate and butter in the metal bowl, stirring constantly until it is smooth. Remove from heat, stir briskly with a wooden spoon until chocolate gets a sheen. Let cool a bit.

3. Stir the chopped cherries and coconut flakes into the chocolate until well mixed. Pour into the prepared loaf pan and spread out evenly. Sprinkle salt on top, if desired. Place in refrigerator for about one hour to firm up.

4. Remove parchment paper and chocolate from pan. Slice into bite-sized pieces and serve. 

Store candies in an air-tight container in refrigerator up to a week, or freeze to eat later. Makes about 18 pieces of candy.

#paleo #chocolate #desserts #glutenfree #nutfree #hearthhealthy #healthyeating