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
Ingredients
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
Method
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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.
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In a mixing bowl put all off the crumble ingredients apart from the chocolate and stir together. Then add the dark chocolate.
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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.
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Serve with coconut ice cream, custard or cream, Enjoy!