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August 17, 2019 1 min read

Use slightly underripe plums (or peaches) for this delicious Italian dessert. The Tulia Apple Cinnamon Supersnack in the stuffing elevates the taste to another dimension.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Recipe Type: Dessert, Easy, Vegan, Paleo, Gluten-Free
Cuisine: Italian

Ingredients:

  • 4 large plums, halved and stones removed
  • 2 tablespoons Tulia Apple Cinnamon Supersnack
  • 1/4 cup almond flour
  • 2-3 tablespoons ground almonds, lightly toasted
  • 2 tablespoons coconut butter or another vegan butter of choice, melted
  • 1 teaspoon vanilla essence
  • Zest and juice of 1 orange, divided
  • 2 tablespoons Marsala wine (optional)
Garnish
  • 1/4 cup toasted pistachios or cashew, chopped

Preparation:

1. Preheat the oven to 350°F/180°C/Gas Mark 4 and lightly grease a 9-inch square baking pan, Arrange the plum halves in the pan, flat sides facing up, and set aside.

2. In a small bowl, mix together Tulia Apple Cinnamon Supersnack, almond flour, coconut butter, vanilla, and orange zest. Place a heaped teaspoon of the mixture onto each of the plum halves; pour the orange juice and wine, if using, to the pan and bake for about 15-20 minutes, or until the plums begin to slightly caramelize.

3. Transfer to serving plates, sprinkle with pistachios and serve warm with any pan juices on the side. Enjoy!