Fresh stone fruit in season is already a treat, but top it with a buttery, cacao bean crumble for an easy and indulgent, seasonal dessert.
|Total: 60 min
Active: 15 min
|Yield: 8 servings|
- Preheat oven to 350°F.
- Wash plums. Slice lengthwise into eighths and remove pits. Place in a mixing bowl.
- Wash lemon. Zest one-half and sprinkle over plums. Slice off zested half and squeeze out juice over sliced plums.
- Stir in maple syrup. Evenly sprinkle Salt, Cardamom, and Cinnamon.
- Stir mixture until spices, lemon zest and maple syrup evenly coat plums.
- Transfer to 9”x9” glass baking dish.
- Pulse together Oats, Cocoa Butter, and Red Walnuts until evenly distributed in small chunks. Sprinkle on top.
- Bake at 350ºF for 45 min (or until juice is bubbling and plums are soft).
- Remove from oven. Sprinkle Love Snacking Cacao on top while cooling.
|Love Snacking Cacao||Cocoa Butter|
As with most crumbles, the recipe is quite flexible and substitutions are easy! A few notes:
- Plums – any stone fruit in season will do! If none of these grow in your yard, visit your farmer’s market and take the opportunity to support local growers Peaches, pluots, apricots all work. Even toss in berries!
- Maple Syrup – I’ve also tried this recipe with honey. Feel free to adjust the sweetness based on your tastes. Or, if the fruit is perfectly ripe and sweet, skip sweetener altogether!
- Cocoa Butter – we prefer cocoa butter for a chocolatey smell and flavor. It also keeps a solid texture at room temperature, which makes crumbles super easy. You could easily substitute chilled butter. I find other vegan butter substitutes or coconut oil slightly more difficult because they’re too soft to create that great crumble topping texture.
- Spices – choose whatever spices you want – especially if you’re swapping fruit. For instance, if using peaches or apricots, I would swap in nutmeg and remove cardamom.
- Walnuts – If serving to a group, consider holding the nuts to create an allergy-friendly dessert that everyone can enjoy.
- Love Snacking Cacao – this is my preference because the spice blend pairs so beautifully with stone fruit. Harmony 80% would also be an easy choice. Harmony 65% is also an option; just omit or reduce the 1/2 teaspoon of salt in the recipe.
I provided links to fair & direct trade, organic ingredients that I love and, in some cases, brands I use for our own Good King products.
While this dessert sounds healthy because it uses all fresh, whole food ingredients, it’s still a treat!