Raw Chocolate Cherry Truffles

INGREDIENTS
1/4 cup cocoa or cacao powder
1 Tbsp liquid sweetener, such as pure maple syrup
1/4 cup melted coconut oil
Fresh cherries, with stems if possible (or use frozen, which don't have pits)


DIRECTIONS
Line a large plate with parchment paper and set aside.

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.

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.

Due to the melty nature of the coconut oil, these chocolate covered cherries should be refrigerated until ready to serve.