Melt the chocolate in a double boiler or microwave, stirring from time to time.

When the chocolate is fully melted, remove from heat and add the nut butter, maple syrup, sea salt, and orange oil. Stir to combine.

Add the puffed rice and coconut and stir until everything is covered in chocolate.

Dollop dessert-spoons full onto a lined tray (or if you don’t have baking paper, sprinkle your tray or plate with extra coconut – this will help stop the chocolate sticking to the tray).

Once you’ve used half the mix or a little more, add chopped pitted cherries to the remaining half. Stir well, then continue to dollop.

Sprinkle extra coconut over the top and refrigerate until set. 

Eat the cherry ones within a day or two; the others can stay in the fridge for a week (if you manage not to finish them).