A rich and indulgent dessert combining the deep flavor of chocolate with the tartness of roasted cherries for a decadent treat.

1 cup fresh cherries, pitted and halved

1 tablespoon olive oil

1 tablespoon maple syrup (or honey)

1/2 cup unsweetened cocoa powder

1/2 cup almond flour

1/4 cup coconut flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup maple syrup (or honey)

1/4 cup unsweetened applesauce

2 teaspoons vanilla extract

1/4 cup almond butter (or peanut butter)

1/2 cup dark chocolate chips

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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Spread the halved cherries on the baking sheet, then drizzle with olive oil and maple syrup. Roast for 15-20 minutes, or until the cherries are soft and caramelized. Set aside to cool.
In a large bowl, whisk together the cocoa powder, almond flour, coconut flour, baking soda, and salt.
In a separate bowl, combine the maple syrup, applesauce, vanilla extract, and almond butter. Mix until smooth and well combined.
Add the wet ingredients to the dry ingredients, stirring until a thick batter forms.
Gently fold in the roasted cherries and dark chocolate chips.
Pour the batter into a greased 8x8-inch baking pan and spread it evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Let the brownies cool completely in the pan before cutting into squares.

Nut butter options: Swap almond butter for peanut butter or sunflower seed butter for a different flavor.

Sweetener swap: Use honey instead of maple syrup in equal amounts.

Flour alternatives: Try rice flour or oat flour, though they may change the texture slightly.

Toppings: Add whipped cream or vanilla ice cream for extra indulgence.