Looking for a super simple dessert? This fruit bake creates show stopping coffee dates, delicious desserts topped with vegan whip or a great topping for your oatmeal or waffles in the morning.
I’ve made this with all kinds of fruit combinations. Fresh or frozen fruit both work well. Baking it covered for the first 15 minutes creates a lot of juices and keeps your coconut from getting too crispy. The juice is amazing by itself, but to thicken it try adding the chia seeds before you bake it.
Pecans and walnuts are hearty flavors in this dish, but you can definitely substitute different nuts and nut flour in this recipe.
2 cups Blueberries
1 cup Peaches
Top fruit with 1 tsp Lemon juice
Optional: 2 Tbsp Chia Seeds
2 Tbsp melted Coconut oil
1/4 cup Pecan flour
1/4 cup Walnut halves
1/4 cup Unsweetened coconut flakes
1 tsp Cinnamon
1 tsp Allspice
1/2 tsp Salt
2 Tbsp Honey
1/4 cup Dark Chocolate Morsels
Start with a pie plate, combine your favorite fruit. Today I used frozen peaches and blueberries. You can experiment with all kinds of fruit combinations, fresh or frozen.
Top with lemon juice and chia seeds and allow to sit while you mix up your topping.
In a medium mixing bowl, combine topping ingredients.
Put topping on your fruit and bake at 350° covered for 15 minutes, uncover and bake for an additional 10-15 minutes until coconut starts to darken.
Top right out of the oven with 1/4 cup Dark chocolate morsels.
Enjoy right away, or allow to cool and use for breakfast. Makes a great topping for oatmeal or waffles.