1 cup Almond Tart Cherry
6 oz dark chocolate chips (for dairy free, use Enjoy Life mini chips)
1 tsp coconut oil
You want the consistency of the coconut butter to be soft and pliable so that it can be rolled in to balls but not too liquidy. If it is too hard, melt it in a microwave for 10-15 seconds to soften. If it is too soft, place in the refrigerator or freezer until it is firm enough to work with. Work fast so the coconut butter doesn't melt with the heat of your hands, roll into 12 balls about 3/4 inch in diameter and place on a parchment-lined plate in the freezer for an hour or so, making sure the coconut butter balls are completely frozen. Melt the chocolate and the coconut oil together in a double boiler (or in the microwave in 20 seconds increments, stirring frequently. Dip each frozen ball in the melted chocolate to cover completely. I like to hold the coconut butter ball with a fork in one hand, while pouring chocolate on top with a spoon with the other. Place cordials on a parchment lined plate and refrigerate. Remove from refrigerator and let sit at room temperature for about 15 minutes before serving.