In a small saucepan, whisk the coconut butter, coconut oil, and coconut milk over very low heat until smooth. You just want it to be warm enough to melt the coconut oil and create a smooth mixture.
Remove from heat and add your freeze dried cherries, stevia, vanilla extract, and salt. Stir until smooth and well combined.
Cool the mixture down in the fridge for 10-15 minutes or until it just starts to firm up a little. Remove from fridge and stir well. You'll see the texture of the mixture change to what looks like fudge.
Using a small ice cream scoop (mine is 1 tablespoon in size), scoop the mixture out onto a tray lined with wax or parchment paper. You could also use a spoon and roll the mixture into balls with your hands. The scooper is easier, but you could bypass this completely and just spread the mix out in a small glass dish and cut into fudge bites.
Store in the fridge or freezer, but let them come to room temp before serving. They taste better that way. If you leave them out too long, they will get super soft, but they won't completely melt like other coconut oil-based candies.
Serving: 1truffle | Calories: 250kcal | Carbohydrates: 14g | Protein: 2g | Fat: 20g | Saturated Fat: 13g | Sodium: 55mg | Potassium: 12mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 2mg | Net Carbs: 10g
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.