Lightly grease a 9.5x6 or similar sized baking dish with coconut oil. Set aside.
Add the tart cherry juice, water and magnesium to a small sauce pot over medium heat. Stir gently until foam from magnesium powder dissipates completely.
Add the gelatin and whisk until dissolved. Simmer over medium heat for another 2-3 minutes whisking occasionally.
Pour the mixture into the baking dish. Transfer to the refrigerator for about 2 hours until set.
Using a sharp knife, slice into squares and remove from the baking dish using a metal spatula.
Keep stored in an airtight container in the refrigerator for 1-2 weeks.
Notes
*Make sure to use tart cherry juice NOT concentrate.**Gelatin should be from an organic, grass-fed source.***I prefer unflavored magnesium powder so the tart cherry flavor from the juice is the most prominent flavor but flavored magnesium powder can be used in its place.