Chocolaty Pear Crisp

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I think Fiesta Fridays have become my excuse to bake something sweet! šŸ˜€

As always, thank you Angie for hosting us and bringing us all together! Each week is so much fun! And thank you Saucy and Sir Johnny for co-hosting!

This week’s inspiration? Pears!

I have to say….this really is as delicious as it looks! The sweet crust made such a delicious addition to this yumminess!

Yay for another experiment gone well! šŸ˜€

 

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Chocolaty Pear Crisp

*Created by Lori at Creating Beauty in the Kitchen

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  • 1/2 tsp cinnamon
  • 1/2 cup dark chocolate chips
  • 1/4 cup coconut milk- the thick part
  • 4 tbsp honey
  • 1 pear
  • 2/3 cup almond flour
  • 1/2 tsp pure almond extract
  • 1 tbsp coconut oil melted

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  • Preheat oven to 350 degrees.
  • Wash and cut the pear into pieces.
  • Put into a small baking dish.
  • Create the chocolate sauce by combining the cinnamon, chocolate chips, coconut milk, and 2 tbsp honey in a small saucepan over medium heat.
  • When the sauce is warm and melted together, pour over over the pear pieces. (You will have extra)
  • To make the crust, combine the almond flour, almond extract, 2 remaining tbsp of honey, and coconut oil. Mix together well.
  • Cover the top of your pear dish with this.
  • Cook for 20-25 minutes. (If you like your fruit softer, you might want to cook the pears by themselves for a bit before you proceed to these final stages.)
  • When finished cooking, pour some of the extra chocolate sauce over the top. (I reheated it a little bit.)

 

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57 thoughts on “Chocolaty Pear Crisp

  1. Pingback: Fiesta Friday #14 and Fiesta Friday Challenge #1 | The Novice Gardener

  2. These are great for individual size dessert treats, Lori. I can see us enjoying these in our own ramekins (no need to fight), mine drizzled with lots of chocolate, his topped with a scoop of ice cream. Just a question, what do you do with all the coconut milk you don’t use (the non thick stuff)? šŸ™‚ I used mine in a curry the other day, but wonder if you freeze it? Happy Friday!

    Liked by 1 person

    • Ah, thanks Ngan! Exactly…seperate Ramekins….and each one can be to the persons liking! šŸ™‚ Sometimes I keep the non-thick coconut milk to use in other things that don’t need the thickness, other times I honestly get rid of it if I have literally used all the thick stuff. Haven’t tried freezing it…that could be a good idea! Happy Friday back at you Ngan! šŸ™‚

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  3. Beautiful Lori! There is nothing better than pears and chocolate and coconut ( my new most favourite ingredient)! You rock – this is an awesome dessert and perfect for the FF bunch! Yummy! šŸ˜€

    Liked by 1 person

  4. This is great! Pear and chocolate is one of those crowd favourite combinations, and I love your twist / experiment with this crisp! Mmm you may have inspired me to bake something with pears and chocolate this weekend… šŸ™‚ Thank you for bringing this to Fiesta Friday!!

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  5. I think you are right about the excuse to make something sweet. I told myself that I was going to make something healthy next time, or at least non sweet and instead I brought cupcakes! Ha! šŸ™‚ This looks yummy Lori!

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  6. Really lovely combination of flavours going on. Over here in the UK it’s far more normal to view recipes that poach pears, usually in wine (that I don’t drink). This is bound to be really flavoursome, especially with the crisp (or crumble as we call it). And I love anything to do with ground almonds! And coconut. But I’ve never used both together.

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    • Poaching pears….hmmm….I may have to look into that. Thanks for your kind words! I use coconut milk or coconut oil in most things…it is really great! Thanks for stopping by!

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