1. In a food processor fitted with a metal blade, put the shredded coconut, cocoa nibs, cocoa powder, salt, coconut oil, and coconut butter. Pulse until the ingredients begin to look like wet sand. By the time the cocoa powder is evenly distributed, the cocoa nibs should be nicely chopped.
2. Add the agave nectar or other liquid sweetener, vanilla, orange extract and zest. Pulse until combined, scraping down the sides of the bowl a couple of times.
3. Add the chia seeds, hemp seeds and dried cherries. Pulse a few times until well combined. Don’t over process. The mixture should still have some texture. Form mixture using one of the following methods. Methods are listed easiest to most fussy.

Pan Method

1. Press the coconut mixture firmly into the bottom of an 8-inch square glass pan or plastic contain of similar size. Cover and refrigerate. Cut as needed.

Truffle Method

1. Using a 1-tablespoon cookie scoop or spoon, drop the mixture into miniature muffin/truffle cups. Leave as balls or press the filling flat with a spoon. Refrigerate in a sealed container.

Cut-out Method

1. Line a 9″ x 13″ pan with a sheet of parchment or waxed paper long enough to overhang the edges. Spread mixture evenly over the bottom of the pan. Refrigerate 10 to 15 minutes until firm. Place the chocolate on a flat surface by lifting the paper overhang. Place a second piece of parchment or waxed on top and smooth gently with a rolling pin. Cut shapes using a cookie cutter with a simple shape as the coconut is rough and won’t show definition. Peel excess away from the cut-out shapes and form into truffles or press into a small pan. Refrigerate cut-outs between sheets of parchment or waxed paper.