(0)

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Serves 8-10 people
  • Nutritional Info

    No nutritional info supplied

  • Tags

  • Reviews

    Comments

    Leave a Reply

    Your email address will not be published.

SUGAR-FREE CHOCOLATE PEAR AND BERRY CRUMBLE

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Serves 8-10 people
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 6 pears, sliced
  • 2 punnets raspberries
  • 2 tablespoons Natvia
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 lemon juice + zest
  • 1/2 teaspoon ginger, grated
  • 1/3 cup filtered water
  • 1 cup rolled oats
  • 1/2 cup ground flax
  • 1/2 cup desiccated coconut
  • 1/3 cup coconut oil
  • 1/4 cup raw cacao
  • 1/4 cup Natvia
  • 1/4 cup walnuts/hazelnuts, chopped
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 0 Pinch sea salt
  • 1/3 cup fruit residue from stewing pears (or filtered water)
  • 1/3 cup raw cacao
  • 1/4 cup Natvia
  • 1 tablespoon coconut oil

FRUIT FILLING

6 pears, sliced

2 punnets raspberries

2 tbsp Natvia

1 tsp cinnamon

1 tsp vanilla extract

1/2 lemon juice + zest

1/2 tsp ginger, grated

1/3 cup filtered water

CHOCOLATE CRUMBLE

1 cup rolled oats

½ cup ground flax

½ cup desiccated coconut

1/3 cup coconut oil

¼ cup raw cacao

¼ cup Natvia

¼ cup walnuts/hazelnuts, chopped

½ tsp cinnamon

½ tsp nutmeg

Pinch sea salt

CHOCOLATE SAUCE

1/3 cup fruit residue from stewing pears (or filtered water)

1/3 cup raw cacao

¼ cup Natvia

1 tbsp coconut oil

METHOD

  1. Preheat the oven to 180°C.
  2. In a medium saucepan, add the filtered water, Natvia, vanilla extract, cinnamon, ginger and the sliced pears. Use a spatula to stir every minute or so for about 5 minutes.
  3. Add the raspberries, lemon juice and zest. Keep stirring for a further 3 minutes.
  4. Drain 1/3 cup of the excess liquid and set aside, before spooning the fruit mixture into your baking dish.
  5. For the crumble, process ½ cup of the oats in your processor until it forms a flour. Transfer to a bowl and add in the other ½ cup in tact oats, plus all the remaining dry ingredients. Make sure to thoroughly combined.
  6. Melt the coconut oil on the stove. Once melted, pour over the dry crumble mixture, stirring well, until it is damp and crumby.
  7. Scatter the crumble evenly over the fruit mixture. Use your hands or a spatula to press it tightly into the dish, ensuring no holes.
  8. Place the dish in the oven for 30 minutes.
  9. When it is ready, allow to stand for 10-15 minutes before drizzling with the chocolate sauce and serving.
  10. The sauce should be made just before serving, to ensure it stays warm. Simply use the same pan you have been using for the fruit, and combine all the sauce ingredients.
  11. Use a whisk to ensure no clumps. You can add more cacao to thicken, or more water/fruit residue to thin.
  12. Once warm, after about 5 minutes, pour into a glass or saucière, to pour over the crumble.

We love feedback

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

  • Nutritional Info

    No nutritional info supplied

  • Tags

  • Reviews

    Comments

    Leave a Reply

    Your email address will not be published.

DON'T HAVE A LOGIN? REGISTER NOW

LOST PASSWORD?

Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Please use only a-z,A-Z,0-9,dash and underscores, minimum 5 characters
Minimum 8 characters
Please wait...

REGISTERED ALREADY? LOGIN HERE

Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Create your new collection