Brazil Nut Free Dark Chocolate Roasted Pears with Almonds
Warm, caramelized pears draped in glossy dark chocolate and scattered with toasted almonds — this dessert looks like it came from a restaurant kitchen but comes together with a single baking sheet and a handful of pantry staples. The pears roast in a honey, cinnamon, and ginger glaze until their edges turn golden and their flesh goes buttery soft, which is exactly the kind of effortless magic that makes a recipe worth bookmarking. A quick stovetop chocolate drizzle made with high-cacao dark chocolate and a touch of coconut oil ties everything together in the most indulgent way. For anyone navigating tree nut concerns specifically around brazil nuts, this recipe leans on almonds instead, so you get that satisfying crunch without any of the ingredients you're trying to avoid. Every component is straightforward and clearly labeled — no mystery blends, no mixed nut clusters, just clean, honest ingredients you can verify yourself. Serve these warm straight from the oven and they'll disappear fast, but they're also surprisingly elegant for a dinner party finish.
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Learn more →Ingredients
4 servings
- 4 firm-ripe pears (such as bosc or anjou), halved and cored
- 1 tbsp coconut oil, melted
- 2 tbsp honey
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1 pinch fine sea salt
- ⅓ cup raw almonds, roughly chopped
- 2 oz dark chocolate (70% cacao or higher), finely chopped
- 1 tsp coconut oil
- ¼ tsp vanilla powder (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- 2
In a small bowl, stir together the melted coconut oil, honey, cinnamon, ginger, and salt. Place the pear halves cut-side up on the prepared baking sheet and brush the cut surfaces generously with the honey mixture.
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