• 1/2 cup virgin coconut oil
• 3/4 cup raw or non-Dutched cocoa powder
• 3/4 cup almond butter
• 1/4 cup + 2 tablespoons maple syrup
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fresh grated ginger
• 1/8 teaspoon ground turmeric
• 1/16 teaspoon black pepper
• 1/16 teaspoon sea salt
• 1/4 cup dried cherries, minced
• 1 cup WP Rawl Farms® Kale
• 1/2 cup unsweetened shredded coconut

1. Melt coconut oil in a small saucepan over very low heat.
2. Stir in cocoa powder, almond butter, maple syrup, vanilla extract, cinnamon, ginger, turmeric, pepper, and salt, until thoroughly and evenly combined.
3. Stir in cherries and kale to combine evenly.
4. Refrigerate fudge for one hour.
5. 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.  
6. 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.