Cherry and Chocolate Peanut Butter Sundae

Ingredients  
400g fresh or frozen cherries
3 tablespoons maple syrup
2 tablespoons smooth peanut butter
1 tablespoon cocoa powder a big pinch of flaky sea salt
8 scoops vanilla ice cream or frozen yoghurt, about
1 x 400ml tub (vegan if needed)

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SERVES 4
 
Prepare and cook the cherries
If you have 400g fresh cherries, congratulate yourself, then stone and halve them and set aside.
If you are using frozen cherries, put them into a small saucepan with 1 tablespoon maple syrup and cook on a medium­ low heat until they are warm and soft, still with a little liquid. Remember the liquid will thicken as they cool.

Make the peanut and chocolate sauce
In a bowl, whisk together 2 table­ spoons of smooth peanut butter with 2 tablespoons maple syrup
(or 3 tablespoons if using fresh cherries),
1 tablespoon cocoa powder and a big pinch of flaky sea salt.
You might need to add a little water here if your peanut butter is thick.

Make the sundaes
Get yourself 4 glasses or bowls 
Scoop some cherries into the bottom of each glass, then add a scoop of ice cream, the peanut chocolate sauce,
more cherries, another scoop of ice cream, and the rest of the cherries and chocolate sauce.