Cashew 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 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, creating a natural sweetness that pairs beautifully with the deep bitterness of 70% cacao chocolate. Almonds bring the crunch and a subtle nuttiness that rounds everything out without any cashew in sight, making this a genuinely safe and satisfying choice for anyone avoiding that particular tree nut. Many store-bought chocolate desserts and nut-topped confections sneak in cashew pieces or cashew-based creams, so making this at home puts you fully in control of every ingredient. The chocolate drizzle is melted simply with a touch of coconut oil, giving it a silky, pourable consistency that coats each pear half in the most satisfying way. Serve these warm straight from the oven and they'll disappear fast — elegant enough for a dinner party, easy enough for a quiet weeknight treat.
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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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