Spiced Dark Chocolate, Walnut and Maple Covered Pears


August 23, 2016

Care of Amy Symington of ameliaeats.com

(makes 12-14 servings depending on pear size)

This is a fun activity to do with kids for Halloween, birthdays or special occasions!


12-14 small pears, washed and completely dried

14 wooden skewers (8” work well)

3/4 cup chopped toasted walnuts (or toasted pumpkin seeds for nut allergies)

Chocolate Dip 

200g dark baking chocolate, unsweetened, dairy free, broken into even sized pieces

1 tsp cinnamon

1 tsp ground ginger

½ tsp nutmeg

Pinch of cayenne (optional)

Maple Caramel Sauce 

1/4 cup maple syrup

1/2 tsp vanilla extract

2 tbsp arrowroot flour

Directions:  Prepare a double boiler or create your own using a pot filled with water and a heat safe bowl over medium heat. Line a cookie sheet with parchment paper. Puncture pears with the skewers like you would a candy apple, creating a handle for eating. Place them on the lined cookie sheet.

Once the water has boiled turn the heat to low and add chocolate and spices to the dry bowl. Ensure that the bowl is completely dry as water will ruin your chocolate dip.

Using a heat safe spatula or wooden spoon, stir occasionally until all the chunks of chocolate have completely melted. Once the chocolate has melted entirely remove from heat.

Using the  skewers as a handle dip and roll the pear in the chocolate completely covering the pear. Use a heat safe spatula to help cover pear with chocolate if needed. Shake all excess chocolate and sprinkle with lightly walnuts.

Place the pears back on to parchment paper and allow chocolate to cool and harden, approximately 20 minutes.

Meanwhile, in a small sauce pan over medium  heat add caramel sauce ingredients and whisk. Continue whisking until the sauce has thickened, about 5 minutes. Once thickened, place the sauce in the freezer for 5 minutes to further  thicken. Next, using a dessert spoon drizzle caramel over the pears and allow to cool before serving.

Nutrients per serving (1 pear, 173g): Calories: 218, Total Fat: 9.6 g, Sat. Fat: 3.5 g,  Monounsaturated Fat: 1.1 g, Polyunsaturated Fat: 2.4 g, Omega-3s: 136 mg, Omega-6s: 2289  mg, Carbs: 22 g, Fiber: 6.6 g, Sugars: 12.2 g, Protein: 3.9 g, Sodium: 0.8 mg, Cholesterol: 0 mg

Filed under: Eat Veg elifelines Food of the Month News News from the Toronto Vegetarian Association Uncategorised Vegan & Vegetarian Recipes