If anyone knows me well, they know I survive on a diet of cherries for the months of July and August. But we were all out of fresh cherries today and not going to get more until tonight, and I had a craving for chocolate and cherries together.

I melted about a tablespoon of coconut oil, added a tablespoon of coconut sugar, a tablespoon of cacao nibs and a tbs of cocoa powder and stirred. I added a splash of vanilla at the end.

Then I nuked a bowl full of frozen cherries for about 45 seconds. We don’t have a powerful microwave, but to the point where it’s 25% defrosted but still mostly frozen. I added a tablespoon of almond meal and a small pinch of slivered coconut.

Then I drizzled the chocolate coconut oil over the cherries a bit at time, tossing them around in it as I poured. The coconut oil is solid at room temperature, so the remaining chill of the cherry sets the chocolate and the residual heat defrosts the cherries the rest of the way.

Organic cold pressed coconut oil is really, really good for you, but all your mouth knows is that it has magic shell chocolate coated cherries in it. I’m editing book two of Changeling and it always surprises me how much writing is actually really hard work.