Ohhhh snap guys. We’re getting reeeeal fancy with this one. I made you a clafoutis. Do you even know what a clafoutis is? Probably not because I had never heard of it until I had one at the cutest gluten-free cafe in Paris. But maybe you’re just way more cultured than I am. According to the interwebs, a clafoutis is “a baked French dessert of fruit arranged in a buttered dish and covered with a flan-like batter”. Our waitress in Paris described it as a “baked pudding”, which is much less wordy and therefore a more preferable description IMO. Although neither of these descriptions really feel true to the dessert’s texture, in my opinion – both my clafoutis in paris, and this clafoutis have a texture similar to a very, very moist cake. I’m sorry I just used the word moist, please don’t hate me. However, maybe a clafoutis is more like a pudding if you’re using wheat and dairy products, but I’ll never be able to answer that for you. #CeliacProblems
This, on the other hand, is a perfectly Paleo Cranberry Orange Dark Chocolate Clafoutis. I recently bought a cranberry orange dark chocolate bar from my co-op, and it was so good, I decided I wanted to try to make another dessert using those 3 flavors. And this clafoutis is to die for. It’s not overly sweet, and the cranberries are refreshingly tart, so you can even eat this for breakfast. No, I’m not kidding, I’ve done it. And it’s awesome. If you’re going for a sweeter dessert, try adding some coconut whipped cream or vegan vanilla ice cream on top!
When filling your baking dish with the cranberries – be sure to only add 1 layer of berries, and don’t over-crowd the dish!
- ½ cup coconut sugar
- Zest of 1 orange
- 8 oz fresh cranberries
- 1 cup almond flour
- 2 T cacao powder
- ⅛ tsp salt
- ¾ cup coconut milk (light or full fat is fine)
- 1 tsp vanilla
- 4 eggs at room temp
- 3 T ghee
- Zest 1 entire orange orange into a bowl, then mix in the coconut sugar.
- Grease a 9” round baking dish with coconut oil, then fill the bottom of the pan with a single layer of cranberries. Do not overcrowd.
- Mix together the almond flour, ⅓ cup orange sugar mixture, cacao powder, and salt.
- Slowly stir in the coconut milk, then the ghee, and finally add the vanilla. Add the eggs to the mixture one at a time, until fully incorporated.
- Carefully pour the batter into the baking dish over the cranberries.
- Bake at 400F for 10 minutes, then lower to 350 for an additional 25-30 minutes, until puffy and golden, and a toothpick inserted into the middle comes out clean.
- Place on a wire rack to cool and sprinkle the remaining orange sugar mixture over the top. Once cooled, sprinkle with powdered sugar, the remaining sugar mixture, and additional orange zest (all optional). Also great served with whipped coconut cream or vanilla ice cream. Best served warm.