DARK CHOCOLATE 'PLUMBLE'

Inspired by my friend Suzy's breakfast crumble, I made mini 'DARK CHOCOLATE 'PLUMBLE' which can be enjoyed for breakfast or dessert.

I used 10cm round ramekins per person.

Ingredients below are per ramekin. The great thing about making crumble is that the ingredients can be easily adjusted to suit any dish size - I usually make put the quantities as I go.

BASE:
3 medium sized plums, halved and pip removed
A sprinkle of vanilla essence
1/2 tbsp rice malt syrup, maple syrup or honey (add more sweetener if you like your plums to be less tart)

TOPPING:
2 tbsp shredded coconut
3 tbsp almond meal, or oats
2 squares of 85% Green & Blacks chocolate, thinly chopped
2 tbsp slivered almonds
1 tbsp sesame seeds, or other seeds of your choice
1 tbsp coconut oil, melted

Preheat oven to 180c

Arrange plum halves in your ramekin/dish. Sprinkle with vanilla essence & drizzle with rice malt syrup.

Mix topping ingredients in a small bowl until lightly coated with the coconut oil. Press into ramekin on top of plums.

Bake in oven for 10–15mins or until golden.

Serve with a little coconut cream or yoghurt.

Plums & dark chocolate = a match made in heaven
x

GINGER CRUNCH BLISS BALLS

These are so delicious. The buckwheat grouts add a great crunch, and if you're a fan of ginger then you will love these!

GINGER CRUNCH BLISS BALLS

1 cup buckwheat groats
1 cup raw cashew nuts
1 cup dates, soaked in boiling water for 15 minutes
1/4 cup coconut oil
2 tsp ground ginger

Put all ingredients into a food processor and process for 1-2 minutes, or until it all comes together. Add a tablespoon or two of water if it is a little dry.

Roll into small balls, and put in the fridge for a few hours to set.

Enjoy!

OUR KITCHEN

There are lots of great recipes over on Fisher & Paykel's blog, Our Kitchen. I've bookmarked the pulled pork, date & almond slice and chocolate crunch recipes to try sometime soon... I'm always excited to try new recipes and discover new family favs.