Use ripe pears for this simple gluten- dairy- and egg-free dessert. They will add natural sweetness and do not require pre-cooking.
- Preheat oven to 200°C or 180°C fan-force.
- 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.
- Divide pear between four 1 1/4-cup ovenproof ramekins (12cm base, 16cm top). Sprinkle over hazelnut crumble mixture. Bake for 20 minutes.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set