Artificial Food Coloring Free Dark Chocolate & Citrus Compote with Almonds and Walnuts
Bright citrus, warm spice, and a hit of dark chocolate come together in a dessert that feels genuinely indulgent without a single artificial shortcut. Both navel and blood oranges are simmered down with honey, fresh ginger, cinnamon, and orange zest until the liquid turns lightly syrupy and deeply fragrant — the kind of sauce that makes the whole kitchen smell incredible. Chopped dark chocolate (70% cacao or higher) gets scattered over the warm compote just before serving, melting slightly into the fruit and adding a rich, bittersweet depth that ties everything together. Toasted almonds and walnuts bring crunch and a nutty warmth that rounds out every spoonful. For anyone navigating a diet free from synthetic dyes, this recipe is a natural fit — every color on the plate comes straight from the ingredients themselves, from the ruby blush of blood oranges to the deep brown of good-quality chocolate. There's no need to scrutinize labels for hidden colorants or worry about what's lurking in a store-bought dessert sauce. Fresh mint on top is optional, but it adds a clean, herby lift that makes the whole bowl feel a little more special. This one is elegant enough for company but easy enough to pull off on a weeknight.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the compote
- 3 navel oranges
- 2 blood oranges
- 2 tbsp honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground cinnamon
- 1 tsp orange zest
For the topping
- ¼ cup raw almonds, roughly chopped
- ¼ cup raw walnuts, roughly chopped
- 1 oz dark chocolate (70% cacao or higher), roughly chopped
For serving
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Toast the almonds and walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and set aside.
- 2
Combine the fresh orange juice, honey, grated ginger, ground cinnamon, and orange zest in a medium saucepan over medium heat. Stir and bring to a gentle simmer, then cook until the liquid reduces by about half and is slightly syrupy, about 5–6 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!