Sophie says...

I mostly prefer chocolate desserts to fruity desserts, so I thought I would try and combine the two for a decadent, delicious, warming crumble. The chocolate and blackberries work perfectly with the fresh coconut ice cream and is a delicious plant-based, vegan dessert. It is super simple to make, and is great for a weekend lunch or dinner party pudding. Rich in antioxidants from the berries and the dark chocolate, this pudding is nutritious as well as a real treat. I think you will love it! 

Blackberry and Chocolate Crumble

(VE) (GF) (DF)

Serves 4


Blackberry Filling


1 punnet of frozen blackberries 

100ml of water

1 tsp of cinnamon powder

1 tsp of cinnamon powder

1-2 tbsp of coconut sugar

1 tbsp of chia seeds 

Pinch of salt 


For the Crumble Topping 


2.3 cup of oats

1/3 of a cup of ground almonds

1 tbsp of cinnamon

3 tbsp of coconut sugar

¼ cup of coconut oil

1/3 cup of chopped cashews

150g of 70% dark chocolate 

Pinch of sea salt 


  1. First place all of the blackberry ingredients into a non-stick pan and bring to a boil, reduce to a medium/low heat and let all the ingredients simmer. 

  2. In a mixing bowl put all off the crumble ingredients apart from the chocolate and stir together. Then add the dark chocolate. 

  3. Place the cooked blackberry filling into a skillet pan or oven proof dish, top with the crumble mixture and place in a pre-heated oven of 180 degrees. Bake the crumble for 20 minutes until the topping is slightly golden in colour. 

  4. Serve with coconut ice cream, custard or cream, Enjoy! 

Sophie Sutton Nutrition



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