Citric Acid Free Dark Chocolate & Almond Baked Plums
Warm, jammy plums topped with a crunchy dark chocolate and almond crumble — this dessert feels indulgent but comes together with a short list of wholesome ingredients. Avoiding citric acid can be genuinely tricky with store-bought sweets, where it hides in chocolate coatings, fruit-based desserts, and even "natural flavor" blends. Here, every component is straightforward: ripe plums, raw almonds, high-cacao dark chocolate, coconut oil, maple syrup, and warming spices like cinnamon and ginger. Nothing processed, nothing suspicious on the label. As the plums roast, their natural sugars concentrate and their juices bubble up around the edges of the dish, creating a built-in sauce that makes the whole thing feel far fancier than the effort involved. A drizzle of honey at the end is optional but genuinely worth it. Serve it straight from the baking dish while it's still warm and the chocolate is just barely set.
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Learn more →Ingredients
4 servings
For the plums
- 4 ripe but firm plums, halved and pitted
- 1 tbsp coconut oil, melted
- ½ tsp ground cinnamon
For the topping
- ½ cup raw almonds, roughly chopped
- 1 oz dark chocolate (70% cacao or higher), roughly chopped
- 2 tbsp almond flour
- 1 tbsp coconut oil, melted
- 1 tbsp maple syrup
- ¼ tsp ground ginger
- 1 pinch fine sea salt
For serving
- 1 tbsp honey, for drizzling (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the plum halves cut-side up in a 9x13-inch baking dish.
- 2
Drizzle the melted coconut oil over the plums and sprinkle with the ground cinnamon. Toss gently to coat, then return the plums cut-side up.
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