At the cinnamon kitchen, we aim to reimagine dessert so well, you'll forget it's also healthy.

Here, we try to give every seasonal fruit its moment.

- PRIYASHA SALUJA

Because eating seasonally isn't just better for your body—it's how food stays fresh, flavorful, and nutrient-rich. Mangoes in the summer. Strawberries in winter. Cherries in the monsoon. We let the produce guide the menu.

This monsoon, we've been a little obsessed with cherries. Cherries have always felt like edible jewels to me. They're tart, sweet, just a little high-maintenance; and when they're in season, they deserve the spotlight.

This year's cherries have been extra juicy and full of character, so we built a whole menu around them: cherry-chocolate millet cake, cherry tarts...and this mousse, which might just be my favorite. It's a rich plant-based chocolate mousse, layered with sticky cherries and soft crumbled cake.

No gluten. No dairy. No refined sugar. Just comfort, flavor, and a little monsoon magic in every spoon.

What You'll Need (Serves 4)

For the mousse:

• 1 cup vegan sugar-free dark chocolate, chopped