Dessert
Chocolate Strawberry Crumble
Recipe by Ninja Test Kitchen
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In addition to chocolate and hazelnuts, chocolate and strawberries is another favorite flavor combination. This recipe reminds of a chocolate-covered strawberry coated in a crunchy chocolate cookie. To make a nut-free chocolate-strawberry crumble, replace the almond flour with sunflower seed flour. The macronutrient ratio is almost identical and the taste is similar. Use thawed frozen strawberries if fresh are not available.
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Step-by-step instruction without your screen going to sleep
- 1 cup diced strawberries
- 1/4 cup, plus 2 tablespoons erythritol, divided
- 1 teaspoon freshly squeezed lemon juice
- 1/4 cup sugar-free chocolate chips
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil
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Step 1
Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 18 minutes. Select START/STOP to begin preheating.
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Step 2
Fold a 12-by-12-inch sheet of aluminum foil in half, then fold over the edges 1/2 to 3/4 inches and bend the sides up to form 1/2- to 3/4-inch-tall sides to create a small square “pan” (resembling a small metal roasting pan).
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Step 3
Place the strawberries in the pan and sprinkle with 2 tablespoons of erythritol, the lemon juice, and chocolate chips. Stir gently until combined.
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Step 4
When the unit beeps to signal it is preheated, place the foil pan onto the Grill Grate, close the hood, and cook for 12 minutes.
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Step 5
Meanwhile, in a small bowl, stir together the coconut flour, almond flour, cocoa powder, the remaining 1/4 cup of
erythritol, vanilla, and coconut oil until well combined. -
Step 6
After 12 minutes, crumble the flour mixture over the strawberries and chocolate chips. Close the hood and cook for an additional 6 minutes.
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Step 7
Remove the crumble from the grill and let cool for 10 to 15 minutes. Serve.
