Nightshade Free Dark Chocolate & Almond Baked Plums
Warm, jammy plums straight from the oven with a crunchy chocolate-almond crumble piled into each cavity — this dessert feels indulgent but comes together with a short list of wholesome ingredients. Nightshade-free eating can feel limiting when it comes to sweets, especially with store-bought treats that often sneak in unexpected additives, but this recipe keeps everything clean and naturally free of any problematic botanicals. The plums soften beautifully in the oven while their juices bubble up around the edges, creating a built-in caramel-like sauce that needs absolutely nothing extra. Cinnamon and ginger in the topping add warmth without any heat from peppers or spice blends that could cause concern. Dark chocolate at 70% cacao or higher brings a deep, slightly bitter richness that balances the sweetness of the fruit and maple syrup perfectly. A final drizzle of honey before serving ties it all together and makes it look genuinely impressive with almost zero effort. Serve it straight from the baking dish while it's still warm and watch it disappear fast.
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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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