Legume Free Dark Chocolate & Almond Baked Plums
Warm, jammy plums straight from the oven with a crunchy chocolate-almond crumble piled on top — this dessert feels indulgent but comes together with surprisingly little effort. The plums soften and release their juices as they bake, creating a naturally sweet, almost syrupy base that pairs beautifully with the toasty nuts and rich dark chocolate. Coconut oil, maple syrup, and a whisper of ginger and cinnamon round out the topping, giving every bite a warmly spiced depth. For anyone navigating a legume-free lifestyle, desserts can sometimes feel like a minefield of hidden ingredients, but every component here is straightforward and easy to verify. Almond flour steps in as the crumble binder, keeping things cohesive without any bean-based flour or starchy filler. A final drizzle of honey over the top is optional but genuinely worth it, adding a floral sweetness that ties the whole dish together. 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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