Honey Free Dark Chocolate & Almond Baked Plums
Warm, jammy plums straight from the oven are one of those desserts that feel far more impressive than the effort involved. Ripe fruit is tossed in coconut oil and cinnamon, then loaded with a crumbly topping of chopped almonds, dark chocolate, almond flour, and a touch of ground ginger ā it's rich, a little spicy, and deeply satisfying. The whole thing is sweetened with maple syrup rather than any bee-derived ingredient, so it works beautifully without any substitutions or workarounds. That optional honey drizzle at the end is listed in the recipe but easy to skip entirely ā the baked plums are absolutely complete without it. Dark chocolate at 70% cacao or higher brings a bittersweet depth that plays perfectly against the soft, bubbling fruit underneath. Serve it warm straight from the baking dish and watch it disappear fast.
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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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