Double Chocolate Cherry Skillet

2 Tablespoons of natural almond butter

1 Tablespoon coconut oil

1/4 cup brown sugar

1 egg

1 teaspoon vanilla extract

1 Tablespoon cold brew coffee

2 ounces 72% cacao dark chocolate, melted

1 Tablespoon unsweetened cocoa powder

Pinch of salt

1/4 cup white whole wheat flour

2 Tablespoons King Orchards dried Montmorency tart cherries

2 Tablespoons semi-sweet chocolate chips

Preheat oven to 350 degrees. Coat 4 – 3.5 inch cast iron skillets with coconut oil and place on baking sheet.

In large bowl, whisk together almond butter, coconut oil, and brown sugar. Stir in egg, vanilla, and coffee.

Allow melted chocolate to cool slightly, and stir into batter with cocoa powder and salt.

Gently fold in flour until combined; do not over-mix.

Toss in King Orchards Montmorency dried tart cherries and chocolate chips. Stir to mix.

Spoon brownie batter into cast iron skillets. Bake for 13-15 minutes until slightly undercooked. Brownies will continue to “bake” in skillet as it cools. Serve brownies a la mode with ice cream, and a dusting of chocolate shavings.

Recipe courtesy of Kristina LaRue, LoveandZest.com