Low Iodine Dark Chocolate & Almond Baked Plums

Warm, jammy plums topped with a crunchy dark chocolate and almond crumble — this dessert feels indulgent in the best possible way. As the plums roast, their natural sugars concentrate and their juices bubble up around the edges of the dish, creating a sauce that practically makes itself. The crumble topping comes together in one bowl, leaning on raw almonds, almond flour, coconut oil, and maple syrup for richness without any dairy or iodine-heavy ingredients to worry about. Choosing a high-quality dark chocolate at 70% cacao or higher keeps things clean and deeply flavorful, and the pinch of sea salt and ground ginger in the topping add just enough complexity to make every bite interesting. Managing iodine intake often means giving up desserts that rely on dairy, eggs, or iodized salt, so a recipe like this — built entirely around fruit, nuts, and plant-based fats — is a genuine find. A drizzle of honey at the end is optional but absolutely worth it if you have it on hand. Serve it straight from the baking dish while it's still warm and the chocolate is just barely set.

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