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.
I keep the skin on the pear, you can peel the pear and remove it but I happen to like the textural contrast. There also happens to be quite a lot of fiber and nutrients in the skin.
To create perfect chocolate for drizzling simply melt dark chocolate chips over a double boiler, or in a pinch melt in your microwave. Just be careful to not scorch the chocolate.