- Melt coconut oil in a small saucepan over very low heat.
- Stir in cocoa powder, almond butter, maple syrup, vanilla extract, cinnamon, ginger, turmeric, pepper, and salt, until thoroughly and evenly combined.
- Stir in cherries and kale to combine evenly.
- Refrigerate fudge for one hour.
- One at a time spoon out a teaspoon of batter, roll into a ball using palms, coat with shredded coconut, and place on a parchment paper lined plate.
- Chill balls in the refrigerator for one hour before serving, and store in refrigerator.
Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.