Firstly add the cherries to a saucepan with the maple syrup and water, heat on a medium heat for a few minutes until the the cherries have softened. Set aside.

Now break up the chocolate and add to a large bowl.

Heat the coconut cream, coconut oil, maple syrup & vanilla in a saucepan until just before boiling. Stirring constantly.

Pour the mix over the chocolate and leave for a few minutes to allow the chocolate to melt.

Fold in the raw cacao & espresso powder and stir gently so that everything is combined. Now fold in the cherries.

Spoon the mix into glasses or espresso cups then pop in the fridge to firm up – around 4hrs or overnight.