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
Image by Rachael Gorjestani

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

  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!