This raspberry chocolate crumble is super easy to make, paleo, vegan, and can be served right out of the skillet! It’s extra tasty topped with melted chocolate and coconut vanilla ice cream. Gluten-free, refined sugar-free, dairy free…
Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 25 minutes ]
For The Topping
- 1/2 cup blanched almond flour
- 1/4 cup raw cacao powder
- 3 tbsp coconut sugar adjust to your taste
- 1/2 tsp pure vanilla extract
- 1/4 cup coconut oil either very soft or melted
- 1/4 cup shredded coconut unsweetened
- 2 tbsp raw pecans finely chopped
- 1/8 tsp salt
For The Filling
- 2 cups fresh raspberries
- 1 Tbsp tapioca flour
- 2 Tbsp coconut sugar
Optional Additional Toppings
- Melted dark chocolate OR chocolate fudge sauce
- Coconut Vanilla Ice Cream OR homemade vanilla bean ice cream
Preparation Method
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Grease a 6-7 inch cast iron skillet or small baking dish lightly with coconut oil and preheat your oven to 375 degrees.
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In a mixing bowl, toss the raspberries with the tapioca flour and coconut sugar. In a separate bowl, combine all the topping ingredients, mixing with a fork to combine well.
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Transfer the raspberry mixture to the skillet/baking dish and cover completely with the topping mixture.
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Place the skillet on a cookie sheet in case the filling bubbles over, and bake in the preheated oven for 25 minutes or until the filling is bubbly and topping is crisp around edges.
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Remove from oven and serve warm – top – with coconut vanilla ice cream and melted chocolate drizzle or fudge sauce if desired. Makes about 4 servings.
Enjoy it!!!
Source
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