fruit residue from stewing pears (or filtered water)
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
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
1/3 cup fruit residue from stewing pears (or filtered water)
1/3 cup raw cacao
¼ cup Natvia
1 tbsp coconut oil
Preheat the oven to 180°C.
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.
Add the raspberries, lemon juice and zest. Keep stirring for a further 3 minutes.
Drain 1/3 cup of the excess liquid and set aside, before spooning the fruit mixture into your baking dish.
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.
Melt the coconut oil on the stove. Once melted, pour over the dry crumble mixture, stirring well, until it is damp and crumby.
Scatter the crumble evenly over the fruit mixture. Use your hands or a spatula to press it tightly into the dish, ensuring no holes.
Place the dish in the oven for 30 minutes.
When it is ready, allow to stand for 10-15 minutes before drizzling with the chocolate sauce and serving.
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.
Use a whisk to ensure no clumps. You can add more cacao to thicken, or more water/fruit residue to thin.
Once warm, after about 5 minutes, pour into a glass or saucière, to pour over the crumble.
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