Mushroom Free Dark Chocolate & Almond Baked Plums
Warm, jammy plums straight from the oven with a crunchy dark chocolate and almond crumble piled on top ā this dessert feels indulgent but comes together with surprisingly wholesome ingredients. The plums soften and release their juices as they bake, creating a naturally sweet, almost syrupy base that pairs beautifully with the bittersweet chocolate and toasted nuttiness of the almond topping. Coconut oil, maple syrup, and a whisper of ginger and cinnamon round everything out without a single complicated step. For anyone navigating a mushroom-free lifestyle, this kind of recipe is a genuine pleasure ā no hidden extracts, broths, or umami-boosting additions to second-guess, just clean, straightforward ingredients you can see and trust. The crumble mounds up into each plum cavity and bakes into something that looks genuinely impressive for how little effort it takes. A drizzle of honey at the end is optional but absolutely worth it if you want to lean into the sweetness. 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)
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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