Soy 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 far more indulgent than the ingredient list suggests. The plums soften and bubble in their own juices while the topping turns golden and fragrant with ginger and cinnamon, making your kitchen smell absolutely incredible. Dark chocolate can be a surprisingly tricky ingredient for anyone avoiding soy, since many commercial bars sneak in soy lecithin as an emulsifier — reaching for a 70% cacao bar with a clean label solves that instantly. Every other component here is naturally free of soy: coconut oil, raw almonds, almond flour, maple syrup, and a finishing drizzle of honey all come together without any workarounds or substitutions needed. The crumble mixture clumps together beautifully and mounds right into each plum cavity, so there's no fussy pastry work involved. Serve it straight from the baking dish while the juices are still bubbling and the chocolate is just barely melted into the fruit — it's the kind of effortless, elegant dessert that genuinely impresses people.
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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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