Chocolate berry crisp blends antioxidant rich berries, dark chocolate, coconut flour, and nuts for a gluten free dessert with healthy fats and natural sweetness perfect for summer gatherings.
For the upcoming Memorial Day holiday weekend AKA beginning of summer, I am going to make this berry crisp. It’s a little different from a traditional crisp, because it contains CHOCOLATE! If you really want to go wild, get some Luna & Larry’s Coconut Bliss vegan coconut milk ice cream to enjoy on top (if you avoid dairy) or vanilla ice cream.
Ingredients
• 16 ounces of fresh berries (raspberries & blueberries sound good here)
• 1/3 cup dark chocolate chips or carob chips. I use Enjoy Life soy and dairy free chocolate.
• 1 tablespoon coconut flour
• 1 tablespoon honey (or more, to taste)
• 1-2 dashes cinnamon
• good squeeze of fresh lemon juice
• 3/4 cups nuts (macadamia, pecans, and walnuts)
• 1/3 heaping cup of unsweetened coconut flakes
• 1 tablespoon cold butter (Kerrygold) or coconut butter
• pinch of sea salt
Directions
Preheat oven to 350F. Grease a 9 inch glass pie plate or baking dish with butter or coconut butter. Rinse the berries and drain, leaving the berries damp. Place berries in a medium-sized bowl and add chocolate chips, coconut flour, honey, cinnamon, and lemon juice. Toss well to coat. Pour the berry mixture into the plate, making sure the chocolate chips are more or less evenly distributed and not in a clump.
In a small food processor, pulse the nuts and coconut flakes together until coarsely and evenly chopped. (Or chop coarsely by hand.) Using your hands, quickly mix the butter into the nut mixture, until evenly coated.
Top the berry mixture with the nut mixture, leaving small gaps for the berries to bubble through while cooking. Bake for 25 minutes, or until berries are bubbling and the crust is crisp and lightly browned.
Serve warm with cream of your choice (coconut or raw dairy).
Frequently Asked Questions
How is this berry crisp different from a classic fruit crisp?
This version blends dark chocolate chips directly into fresh berries, adding depth and richness. Instead of refined flour, it uses coconut flour and nuts for structure. The result is a warm, bubbling dessert with a crisp topping and more complex flavor.
Can this berry crisp be made fully dairy free?
Yes, substitute coconut butter for traditional butter and choose dairy free dark chocolate. Serving it with coconut milk ice cream keeps the texture creamy while aligning with dairy free or paleo style eating plans.
What types of berries work best in this recipe?
Raspberries and blueberries hold their structure while releasing natural juices during baking. Mixing seasonal berries enhances antioxidants and flavor complexity. Using about sixteen ounces maintains balance between the fruit layer and nut based topping.
Why use coconut flour instead of regular flour?
Coconut flour absorbs excess liquid from the berries, preventing a watery filling. It is naturally gluten free and slightly sweet, making it suitable for grain free diets. A small amount provides structure without heaviness.
How do you know when the berry crisp is done baking?
The dessert is ready when the fruit bubbles around the edges and the nut topping turns golden brown. Baking at 350°F for about twenty five minutes allows the filling to thicken and the topping to become lightly toasted.
Can you adjust the sweetness of this dessert?
Yes, sweetness can be tailored by adjusting the honey based on berry ripeness. Dark chocolate also contributes natural sweetness. Tasting the fruit mixture before baking helps achieve a balanced flavor profile.
What makes this a good holiday dessert option?
This crisp is simple, seasonal, and easy to prepare for gatherings. Fresh berries give it a festive look while the nut topping adds texture. It can be served warm from the baking dish, making it ideal for sharing at celebrations.
Welcome to my site! I am a holistic nutrition consultant based in California, though I work with clients all over the world. I love houseplants, dogs, snow sports, and music that doesn't suck.
