2 cups fresh cherries
250ml coconut cream / 1 cup and a bit
4 squares of dark chocolate (I used 85% Lindt dark chocolate but you could use some dairy-free chocolate)
1 teaspoon ghee or butter (coconut oil for dairy-free)
Dark chocolate shavings
Coconut flakes or shredded coconut
Remove the pits by pressing on cherries with a knife like you would when crushing a garlic clove. The cherry will collapse and you will easily remove the pit. Chop the cherries into quarters.
Using a whisk or an electric mixer (much easier), whip the coconut cream to a thick but not quite ‘stiff peaks’ consistency.
Melt the chocolate and butter (or coconut oil) in a small saucepan over low heat. Stir through until smooth and glossy (make sure not to overheat or it will go grainy).
Assemble the dessert in small serving dishes or glasses by adding a layer of chocolate sauce, coconut cream, cherries, and more coconut cream. Sprinkle with chocolate shavings and some extra coconut flakes if available. Garnish with a whole cherry.
You can use full-fat coconut milk as well. Refrigerate overnight or a few hours and it will thicken up at the top of the can, leaving the watery liquid on the bottom. Simply remove the creamy part of the milk and whip that for the dessert. Be careful not to overwhip the cream as it might collapse.
For a completely non-dairy version, use a dairy-free, paleo friendly chocolate and melt it together with a little coconut oil or coconut milk.