Cherries Jubilant

Summmmerrrrr tiiimmmmmmmee and the desserts are……eeeaaassyyyy!
Ok, that was silly, but I couldn’t help it. Cherries are abundant and I’m taking full advantage of them. There’s only one problem-PITS!

If that is the only thing keeping you from cherry engorgement, then behold the DIY cherry pitter:

click to get the how to

See, I don’t believe in spending $13 on a tool that’s essentially seasonal, but I do believe that cherry pitters make a world of difference when it comes to really enjoying these sweet jewels of summer. So make one, or go buy one if you must!

I have whipped coconut cream “on call” since the fruits are so plentiful. It’s so easy to just dollop some on fresh fruit and have dessert (or breakfast in my case). So once I mastered my cherry pitting technique so that the cherry stayed whole, it dawned on me that these would be PERFECT to put whipped cream INSIDE! Yes!

Now of course you could stop right there and just go cherries and cream, but I took it two steps further and dipped them in chocolate coating (I was out of bar chocolate, so I used 2 tablespoons of unsweetened cocoa powder, 2 tablespoons of coconut oil and 1 tablespoon of raw agave nectar. I dipped as many filled cherries as I could in it! Pop in the fridge to let the chocolate harden) and sprinkled with ground almonds. You could also spike the cream with almond oil and if you really want to go all out, stick a whole almond inside the creamy center before dipping and dusting! Say what???!!!! Summer doesn’t get any better than that!