Wheat Free Dark Chocolate & Almond Baked Plums
Warm, jammy plums straight from the oven with a crunchy chocolate-almond crumble melting into the fruit — this dessert is the kind of thing that looks far more impressive than the effort it takes. The topping comes together in a single bowl, combining roughly chopped almonds, dark chocolate, almond flour, coconut oil, maple syrup, ginger, and a pinch of sea salt into a clumpy, irresistible crumble that bakes right into the plum cavities. Because the entire recipe leans on almond flour instead of any grain-based flour, it's naturally free from wheat without any awkward substitutions or specialty products that are hard to track down. The coconut oil and cinnamon coating on the plums before baking helps them caramelize beautifully, so the juices bubble up around the edges and the whole dish smells incredible. A final drizzle of honey over the top is optional but genuinely worth it. Serve it warm straight from the baking dish 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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