This warming winter dessert is completely gluten, grain and dairy-free. paleo and vegan.
Black Forest Fruit Crumble
Prep time: 15 minutes Bake time: 30 minutes
1/2 cup almonds
1/2 cup cashews
1/2 cup thread coconut
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 cup coconut sugar
125g 70% Solomons Gold Dark Chocolate
600g frozen berries (I used boysenberries, blueberries and raspberries)
Preheat your oven to 160ºC.
Place all the ingredients except the berries in a food processor and blend for a minute or two until the nuts and chocolate have broken down into small pieces.
Spread the frozen berries over the bottom of your pie dish and top with the crumble covering the fruit evenly.
Place the crumble in the centre of your preheated oven and bake for approximately 30 minutes.
The crumble is ready when the fruit is steaming hot and bubbling up the sides. The chocolate should be just melted and the nuts will turn a light brown colour.
Remove the crumble from the oven and allow to cool a little before serving with a dollop of yoghurt or your favourite ice cream.
This recipe was created by our friends at Swoon Food.