Earl Grey Roasted Pears with Warm Chocolate Sauce and a coconut cream drizzle is an insanely delicious, quick and easy, healthy dessert. Perfect for the holidays. Paleo, gluten-free, and vegan.
Preheat oven to 375°
Cut the pears in half lengthwise and scoop out the seeds (I use a small melon baller, but a spoon works as well). Place in a baking dish, flesh side down.
Steep earl grey tea by combining 2 tea bags with 8 ounces of boiling water. Steep for 5 minutes. Remove tea bags and stir in maple syrup.
Pour tea mixture over pears and roast in oven for 40 minutes or until tender.
Remove from oven and carefully arrange pears on a serving dish. Reserving cooking liquid.
In a small bowl whisk together 2 tbsp pear cooking liquid with 1/4 cup whole fat coconut milk (I used just the thick coconut cream from the top of the can).
Spoon a generous amount of coconut cream into the cavity of each pear.
Over a double boiler melt chocolate chips, stirring frequently (alternatively, you can melt the chocolate in the microwave. Add chocolate chips to a microwave safe bowl and heat in 30-second intervals, stirring between heating, until melted.)
Drizzle pears with melted dark chocolate and toasted almonds.