Another layered chocolate and herbal dessert, perfect for Valentine’s day. The cherry juice wakes up the dark chocolate, making for a mouthful that really grabs your attention. Loaded with fruit, cashews, chia seeds, and adaptogens, this naturally sweet dessert promises rich flavor that translates into a feeling of contentment. Enjoy!

Chia Cherry Jam

(cherries and cherry juice can be replaced with any berries you have)

1/4 c cherry juice (or water)

1/4 c cherries

2 tsp chia seeds

Simmer the cherry juice and cherries together until they begin to break down (around 5 minutes). Add the chia seeds and cook for another 5 minutes. Set aside to cool. Fill the bottom 1/4 of your molds with this mixture.

Cherry Berry Maqui Cashew Cacao Filling

1 c cashews, soaked overnight (drained and rinsed)

1/2 c cherries/berries

1/4 c cherry juice (or water)

1 tbsp maqui berry powder (you can also use acai powder, lucuma, maca, or hibiscus)

1/4 c melted cacao butter

optional add-ins:

1/2 tsp ashwagandha

1/2 tsp mucuna

Simmer the cherries in the cherry juice along with the cashews until the fruit begins to break down. In a food processor, blend the cherry cashew mixture until smooth. Slowly add in the cacao butter, along with the maqui powder and any desired add ins.

Fill the rest of the molds with this mixture and let freeze for 2-4 hours.

Adaptogenic Dark Chocolate Coating

2 c (200 g) dark chocolate

1/2 tsp medicinal mushroom powder and/or ashwagandha powder

sea salt to top

Melt the chocolate over a double boiler and add in the mushroom powder. Pop the filling out of the molds. Have a sheet pan ready with parchment paper or a silicon pad.

Once the chocolate is melted, drop in the filling one at a time and use 2 forks to enrobe them in the chocolate. Set on top of the lined sheet and top with sea salt before it solidifies.

Let chill in the fridge for an hour. Enjoy!