Ingredients:

  • 24 large Maraschino cherries
  • 1.5 cups powdered monk fruit sweetener
  • 2 tbsp unsalted grass-fed butter, softened
  • 1 tbsp reserved cherry juice
  • 0.5 tsp pure vanilla extract
  • 0.25 tsp invertase
  • 12 oz 70% dark chocolate chips
  • 1 tsp coconut oil

Instructions:

  1. Drain the 24 cherries and pat them aggressively dry with paper towels. Note: Moisture is the enemy of chocolate adhesion.
  2. Mix 1.5 cups monk fruit, 2 tbsp butter, 1 tbsp juice, vanilla, and 0.25 tsp invertase in a bowl until a stiff dough forms.
  3. Pinch off a small piece of fondant (about the size of a marble) and flatten it. Wrap it entirely around a cherry, smoothing the seams.
  4. Place the wrapped cherries on your parchment lined sheet and refrigerate for 20 minutes until firm to the touch.
  5. Combine 12 oz dark chocolate chips and 1 tsp coconut oil. Microwave in 30 second bursts, stirring until velvety and smooth.
  6. Holding by the stem (or using a fork), submerge the fondant wrapped cherry into the chocolate. Note: Ensure the chocolate seals all the way up to the stem.
  7. Once the first coat sets slightly, dip just the bottom third again until a visible 'foot' forms. This prevents leaks later.
  8. Let the cherries sit at room temperature for 15 minutes, then move to the fridge for 30 minutes to fully harden.
  9. Place them in a sealed container in a cool, dark spot for at least 7 days. Note: This is when the invertase does its work!