Brazil Nut Free Dark Chocolate & Citrus Compote with Almonds and Walnuts
Bright citrus, warm spice, and bittersweet chocolate come together in a dessert that feels indulgent but is built entirely from wholesome, recognizable ingredients. 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. Toasted almonds and walnuts add a satisfying crunch, and the roughly chopped dark chocolate melts just enough from the heat of the compote to create little ribbons of richness throughout. For anyone navigating tree nut concerns specifically around brazil nuts, this recipe leans confidently on almonds and walnuts with no ambiguous mixed-nut blends or mystery ingredients to second-guess. The blood oranges bring a gorgeous ruby color that makes the finished bowls look almost too pretty to eat — almost. A few torn mint leaves on top pull everything together with a fresh, herby lift. This is the kind of elegant, fuss-free dessert that works equally well after a weeknight dinner or as the centerpiece of a relaxed weekend spread.
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!