Gelatin Free Dark Chocolate & Almond Baked Plums
Warm, jammy plums topped with a crunchy dark chocolate and almond crumble ā this baked dessert feels indulgent without requiring a single complicated step. The fruit softens beautifully in the oven, releasing bubbling juices that mingle with coconut oil and cinnamon for a caramelized, almost syrupy base. The topping comes together in one bowl, with chopped almonds, almond flour, ginger, and maple syrup binding around chunks of rich 70% dark chocolate into a rough, satisfying crumble. For anyone navigating desserts that rely on gelatin for texture or set, this recipe is a natural win ā every element here is whole-food and plant-based, with no hidden thickeners or stabilizers to worry about. A final drizzle of honey adds a floral sweetness that ties everything together, though the dish is genuinely delicious without it. Serve it straight from the baking dish while it's still warm and the chocolate is just barely melted into the fruit.
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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)
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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