Valentine’s Day is right around the corner and boy do I have a dessert for you and that special someone in your life, even if that someone special is YOU. What better way to show someone you care then with a homemade treat? And if that treat involves chocolate…even better! Plus make it healthy and…angels may start singing!!
Who needs those flavorless conversation hearts, those gummy cinnamon bears, or those fake chocolate lips when you can make a chocolate fruit crisp for two out of real ingredients? Plus it tastes amazing!
For the fruit base I used as many red fruits as I could get my hands on…cherries, strawberries, and raspberries. Red = love. Feel free to use your loved ones favorite fruits to make it extra special and personalized for them. You can make this fruit crisp with any fruit that you like or anything that might be in season any time of the year. I definitely can’t wait to make this with the fresh picked peaches I get in the spring from a local orchard.
I so often see lots of added sugar added to fruit recipes like this but I find that fruit is sweet enough on its own. It just kills me when I see cups of sugar added to fruit. If you felt the need you could add a little maple syrup or honey to the mix but I was super satisfied without the added sugar. My kind of recipe! We are all trying to limit our sugar intake after all, aren’t we?
Love = Chocolate Fruit Crisp
The crumbly topping is only sweetened with fruit too…my favorite natural sweetener…dates. I even made it totally grain free. I hope that this dessert is a great way to show you that treats (even ones for special occasions) don’t have to be full of refined sugars and flours. This dessert is so nourishing that you could even have it for breakfast topped with some yogurt perhaps.
So whether you serve this to that someone special for dessert with some ice cream or for a romantic breakfast in bed, they are going to love you for it. I tested this recipe out on the very own love of my life, my husband, and he gave it his seal of approval.
- 2 cups fresh or frozen fruit (I used a combination of cherries, strawberries, and raspberries)
- 1 tablespoon arrowroot starch
- pinch sea salt
- 1 heaping teaspoons orange zest
- 1 tablespoon fresh orange juice
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons walnuts
- ¼ cup almond flour
- 1 tablespoon coconut flour
- 1 tablespoon cacao powder (or unsweetened cocoa powder)
- 1½ tablespoon coconut oil
- 2 large dates, pitted
- pinch sea salt
- Preheat the oven to 350 degrees F.
- In a bowl toss the fruit with the arrowroot, salt, orange zest and juice to coat.
- Divide the fruit into two 8 ounce oven safe dishes.
- In a food processor add to topping ingredients and pulse until ingredients are just incorporated and forms a moist but crumbly mixture (just enough to chop the dates/walnuts and mix in the coconut oil).
- Divide the topping evenly on top of the two fruit dishes.
- Bake in the oven for 20-25 minutes until slightly bubbly and topping is set and golden.
- Serve immediately, at room temperature, or cold from the fridge.