Fish Free Dark Chocolate & Almond Baked Plums
Warm, jammy plums topped with a dark chocolate and almond crumble ā this dessert feels indulgent but comes together with a handful of wholesome pantry staples. As the plums roast, their natural sugars concentrate and their juices bubble up around the edges of the dish, creating a glossy, almost caramel-like sauce that you'll want to spoon over everything. The crumble topping is a simple mix of chopped almonds, almond flour, dark chocolate, maple syrup, and a whisper of ginger and sea salt ā it bakes into something crunchy, rich, and deeply satisfying. Coconut oil ties the whole thing together without any dairy, making this a naturally clean dessert that doesn't feel like a compromise. A final drizzle of honey (totally optional) adds a floral sweetness that plays beautifully against the bittersweet chocolate. It's the kind of recipe that looks impressive straight from the oven but asks almost nothing of you in the kitchen.
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Learn more āIngredients
4 servings
For the plums
- 4 ripe but firm plums, halved and pitted
- 1 tbsp coconut oil, melted
- Ā½ tsp ground cinnamon
For the topping
- Ā½ 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
- Ā¼ tsp ground ginger
- 1 pinch fine sea salt
For serving
- 1 tbsp honey, for drizzling (optional)
Can be omittedhoney
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°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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