Emulsifier Free Dark Chocolate & Almond Baked Plums

Warm, jammy plums topped with a golden almond-chocolate crumble — this baked dessert is the kind of thing that looks far more impressive than the effort it takes. The magic here is in the ingredients themselves: coconut oil does all the binding work in the topping, so there's no need for any of the emulsifying agents that sneak into so many store-bought chocolates, baking mixes, or dessert sauces. Choosing a high-cacao dark chocolate (70% or above) keeps things clean and deeply rich, while raw almonds and almond flour give the crumble real texture and a nutty depth. A touch of maple syrup and ground ginger round out the topping with warmth, and the plum juices bubble up around the edges of the dish as it bakes, creating a natural, glossy sauce that needs nothing added to it. A final drizzle of honey is entirely optional but genuinely lovely. Serve it straight from the baking dish while it's still warm and the chocolate is just barely set — it's the kind of simple, wholesome dessert that earns serious compliments.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →