Black Forest Fruit Crumble

Black Forest Fruit Crumble

Black Forest Fruit Crumble


One cold winter evening after dinner we both felt like a warm decadent dessert, so I went into the kitchen to see what I could find.

Looking through the ingredients we had on hand this is what I found: frozen berries, nuts, seeds, thread coconut and dark chocolate. All signs pointed towards a fruit crumble which isn’t usually a dessert associated with the word decadent…unless you add chocolate!

The result was this beautiful Black Forest Fruit Crumble.

The crumble topping is made from nuts and seeds as opposed to the usual oats and flour. There’s no butter or refined sugar in this recipe either, instead the butter is replaced by the natural fats present in the nuts, seeds and thread coconut, and coconut sugar is used as the sweetener.

The pièce de résistance however, is the dark chocolate pieces scattered through the crumble topping. The chocolate magically transforms it from a humble crumble into something quite decadent.

Of course, if you prefer to keep your desserts on the healthier side, leave the chocolate out and you’ll still have a delicious warming dessert.



Black Forest Fruit Crumble


One of the best things about this crumble is it’s very easy to prepare. No softening butter, rubbing between fingers or even mixing. Simply throw all the crumble ingredients into a food processor and blend. Pour the crumble topping over the frozen berries and it’s ready to bake.

This warming winter dessert is completely gluten, grain and dairy free, that is if you choose a chocolate without milk solids, paleo and vegan.

Best of all, with all its the nuts and seeds this fruit crumble has a healthy amount of protein, good fats and fibre, so it will leave you feeling satisfied without a massive sugar rush or heavy full feeling.

If you make this Black Forest Fruit Crumble, let me know!

Leave a comment below and tell me what you think, and be sure to tag your pictures #swoonfood on Instagram or facebook. For more crumble recipes like this, check out this Pear & Feijoa Crumble.


Black Forest Fruit Crumble

Serves: 4
Prep time: 15 minutes Bake time: 30 minutes

1/2 cup almonds
1/2 cup cashews
1/2 cup thread coconut
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 cup coconut sugar
125g 70% dark chocolate (I use Whittakers Dark Ghana 72%)

600g frozen berries (I used boysenberries, blueberries and raspberries)

Preheat your oven to 160ºC.

Place all the ingredients except the berries in a food processor and blend for a minute or two until the nuts and chocolate have broken down into small pieces.

Spread the frozen berries over the bottom of your pie dish and top with the crumble covering the fruit evenly.

Place the crumble in the centre of your preheated oven and bake for approximately 30 minutes.

The crumble is ready when the fruit is steaming hot and bubbling up the sides. The chocolate should be just melted and the nuts will turn a light brown colour.

Remove the crumble from the oven and allow to cool a little before serving with a dollop of yoghurt or your favourite nice cream.


Black Forest Fruit Crumble


Home Made “Cherry Ripe” Bars

Home Made “Cherry Ripe” Bars

Homemade Cherry Ripe Bars


I discovered the amazing combination of sour cherries and dark chocolate after trying Green & Black’s organic cherry chocolate. Cherry chocolate is not something I would have normally chosen as I used to associate preserved cherries with the fluorescent glacé ones that went into christmas cakes. Luckily the sour cherries in Green & Black’s are nothing of the sort, they’re a dark crimson colour and have a wonderful tart flavour (for a raw version of this sour cherry chocolate click here).

Recently I was excited to find some dried cherries in our local whole foods store and I immediately thought I have to make something with these! To me, the ingredient that sings out to be combined with sour cherries and dark chocolate is moist coconut, aka a Cherry Ripe bars!

So I thought it would be fun to make a healthy version of the classic Cadbury “Cherry Ripe” bar, that’s dairy, refined sugar, preservative and additive free.

I found two great dried cherry options, ROAR organic dried sour cherries and Ceres organics apple sweetened dried cherries. For the recipe below I went with the ROAR version as they were super sour and I liked the contrast, but either would work well.

After a couple of recipe attempts which resulted in not enough chocolate, too much chocolate, too wet filling, wrong colour filling… too much taste testing… I finally came up with the winning combination!

The best thing about these “Cherry Ripe” bars is they contain no gluten, dairy, refined sugar, additives or preservatives, and while they are definitely less sweet that the original, I think they taste much better!

If you can’t find sour cherries in your local food store, simply substitute for extra dried cranberries and vice versa.

These homemade cherry ripe bars will keep well in the fridge for a couple of weeks and freeze well. Enjoy!


For more cherry slice recipes check out this Dark Chocolate Cherry Ripe Slice or these Raw Cacao & Brazil Nut Hemp Slice with Sour Cherries.

Home Made “Cherry Ripe” Bars

Serves: makes approximately 16 bars
Prep time: 30 minutes Chilling time: 30 minutes

1 cup of desiccated coconut
2 Tbsp coconut oil, liquid form
3 Tbsp pure maple syrup
1 tsp freeze dried raspberry powder
1/2 cup dried sour cherries
1/4 cup dried cranberries (apple sweetened)
pinch of himalayan pink salt
200g dark chocolate (70%, dairy free)
Freeze dried raspberries for decoration

Line a small tin (I used 18cm x 30cm) with baking paper.
Melt the dark chocolate by placing it in a heat proof bowl set over a pan of boiling water. Ensure the bowl doesn’t touch the water to avoid overheating the chocolate.
If using really dried cherries such as ROAR, start by soaking them in warm water for 10 minutes or so until they plump up. Then pour off the water and drain well.
Place all the remaining ingredients including the cherries in a food processor and blend until well combined. The mixture should be slightly sticky and hold together when pressed. If too wet, add a little more dried coconut.
Spread half the melted chocolate over the bottom of the lined tin and place in the fridge or freezer to set – approximately 5-10 minutes. Once the chocolate is just firm to touch remove from the fridge and spread the cherry mixture over evenly. Press down well. Pour the remaining chocolate on top and spread evenly with a spoon or palate knife.
Sprinkle over crushed freeze dried raspberries to decorate and return the slice to the fridge to set, approximately 10-20 minutes. When the chocolate is firm, remove from the fridge and slice into bars using a hot, dry knife.
Store in a sealed container in  the fridge.



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