Clean Eating Pear Crisps with Cacao
These clean eating pear crisps are dipped in a raw cacao sauce. This recipe is a brilliant way to use up surplus, not quite ripe pears from the garden. When baked, the pears dry out into a sweet, distinctively textured crisp that goes brilliantly with the raw, bitter cacao.
- Pre-heat the oven to 170°C.
- Thinly slice the pears using a sharp knife, and lay the slices out on a baking tray lined with parchment paper.
- Squeeze the limes and collect the juice in a small bowl. Brush each pear slice with the lime juice, on both sides to prevent discoloration.
- Bake the pear slices in the oven for 30 minutes, turning them over every 5-10 minutes.
- The pears are done when you can see that the moisture has left them, leaving the slices looking dry and starting to crisp and brown around the edges.
- Allow the pears to cool.
- Melt the coconut oil and stir the cacao powder into the oil to form a sauce.
- Dip the cooled pear slices into the cacao and allow to dry.