Hazelnut Free Dark Chocolate Roasted Pears with Almonds
Warm, caramelized pears draped in silky dark chocolate and crowned with toasty 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, filling your kitchen with an incredible spiced aroma. A quick stovetop chocolate drizzle made with just dark chocolate and coconut oil ties everything together in the most indulgent way. For anyone navigating tree nut concerns around hazelnuts specifically, this recipe leans entirely on almonds, so there's no guesswork about swapping or omitting anything. The chopped almonds go on partway through roasting, giving them just enough time to toast without burning — though the recipe wisely reminds you to keep a close eye in those final minutes. It's the kind of effortless, elegant dessert that works equally well for a quiet weeknight treat or a dinner party finale.
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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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