If using fresh cherries, pit them and remove the stems. Chop finely or place in a food processor and pulse until coarsely chopped.
1 cup pitted cherries
In a medium bowl, combine the chopped cherries, almond flour, maple syrup, vanilla extract, and sea salt. Mix well until all ingredients are thoroughly incorporated and a thick paste forms.
1 cup pitted cherries, 1/4 cup almond flour, 2 tbsp maple syrup, 1 tsp vanilla extract, Pinch sea salt
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the mixture to firm up. This will make it easier to roll into truffles.
Remove the cherry mixture from the refrigerator. Using a small spoon or a melon baller, scoop out portions of the mixture and roll them into small, even-sized balls. Gently place each truffle on a parchment-lined baking sheet.
Place the chopped dark chocolate and coconut oil in a heat-safe bowl. Melt using either a double boiler or a microwave. If microwaving, heat in 30-second intervals, stirring in between, until smooth and completely melted. Be careful not to overheat the chocolate.
4 oz dark chocolate, 1 tbsp coconut oil
Using two forks or dipping tools, dip each cherry truffle into the melted chocolate, ensuring it's fully coated. Gently lift the truffle from the chocolate, allowing any excess to drip off.
4 oz dark chocolate
While the chocolate is still wet, sprinkle the truffles with your desired toppings, such as shredded coconut, chopped nuts, or sea salt flakes.
To taste shredded coconut, To taste chopped nuts, To taste sea salt flakes
Place the dipped truffles back onto the parchment-lined baking sheet. Refrigerate for at least 15-20 minutes to allow the chocolate to set completely.
Remove the truffles from the refrigerator just before serving. Store any leftover truffles in an airtight container in the refrigerator for up to a week.
