Use ripe pears for this simple gluten- dairy- and egg-free dessert. They will add natural sweetness and do not require pre-cooking.
Ingredients
1 cup hazelnuts
2 tbsp coconut oil
1/3 cup buckwheat flour (see Note)
95g no added sugar chocolate, finely chopped
6 ripe pears, peeled, cored, coarsely chopped1 cup hazelnuts
2 tbsp coconut oil
1/3 cup buckwheat flour (see Note)
95g no added sugar chocolate, finely chopped
6 ripe pears, peeled, cored, coarsely chopped
Directions
Step 1
Preheat oven to 200°C or 180°C fan-force.
Step 2
Process hazelnuts using the pulse button. When coarsely chopped, set 1/4 cup aside. Process remaining hazelnuts until a fine breadcrumb texture. Transfer to a large bowl with coarsely chopped hazelnuts, coconut oil, flour and chocolate. Stir until well combined.
Step 3
Divide pear between four 1 1/4-cup ovenproof ramekins (12cm base, 16cm top). Sprinkle over hazelnut crumble mixture. Bake for 20 minutes.
