Pistachio Free Dark Chocolate & Almond Baked Plums
Warm, jammy plums straight from the oven with a crackly dark chocolate and almond crumble on top — this dessert feels far more indulgent than the ingredient list suggests. The plums soften beautifully as they bake, their natural sweetness deepening while the juices bubble up around the edges of the dish. A topping of roughly chopped almonds, almond flour, dark chocolate, maple syrup, and a whisper of ginger comes together into a rustic crumble that crisps just enough in the oven to give you that satisfying contrast of textures. Coconut oil ties everything together without any dairy, making this a naturally clean finish to a dinner party or a cozy weeknight treat. The whole thing is built from straightforward pantry staples, so there's no need to scan labels for hidden nut blends or mixed-nut products that could cause concern. A final drizzle of honey over the warm plums is optional but genuinely worth it. Serve it straight from the baking dish while everything is still glossy and fragrant.
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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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