All the flavors that are added to this dessert complement each other and create a balanced taste and texture. Pears are soft, naturally sweet, and aromatic. Walnuts are slightly sweet to bitter, with buttery earthy tones, and crunchy texture. Lastly, the addition of whipped coconut cream to the pear-walnut combo gives this dessert a silky, elegant feel, topped by a decadent dark chocolate drizzle.

Baked Pears with Coconut Cream, Toasted Walnuts and Dark Chocolate Drizzle [Vegan]



Cooking Time




  • 4-6 – red Anjou pears
  • 1 cup (250 ml) ) – org coconut cream (cold)
  • 1/2 cup raw no shell walnut halves
  • 2 oz 70% and up dark chocolate (vegan)
  • 2 tablespoons pure maple syrup
  • 1 tablespoon raw organic coconut oil ½ tbsp – org vanilla flavor extract


  1. Wash the pears, and dry with a paper towel. Cut the pears in half, scoop the seeds out with a teaspoon, and place them side up on a baking tray (parchment paper optional), or a baking silicone mat.
  2. On a separate smaller baking pan spread the walnut halves. Place both baking trays in the preheated oven (making sure they fit on the top rack of the oven).
  3. Leave to broil for 10 min max (add extra 3-5 minutes if you desire a deeper caramelization of the pears) until the top of the pears turns slightly brown, and the sugar is caramelized.
  4. The walnut halves can be tossed around after 5 minutes in the oven, and leave for 5 more max. Nuts are done when they brown up a bit and smell toasty.
  5. After 10-13 minutes max of broiling, remove pans and let rest until serving.
  6. In a glass bowl, or using a stand-up mixer, whip up the cold coconut cream with the vanilla essence, and the maple syrup.
  7. Melt the chocolate, and coconut oil (or microwave if preferred). Add the two ingredients to a small size saucepan, and stir gently and occasionally. The chocolate mixture will melt on its own. The result is a smooth, shiny, creamy texture.


- Optional for extra caramelization: sprinkle some coconut sugar on each half before adding to the preheated oven.


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