Roasted Winter Citrus with Chocolate Coconut Whipped Cream
Roasted Winter Citrus with Chocolate Coconut Whipped Cream is a simple, elegant dessert sweetened naturally with maple syrup. Gluten-free and vegan.
Servings 4 servings
Calories 481kcal
Ingredients
Roasted Citrus
- 2 cara cara oranges sliced and pith removed
- 2 blood oranges sliced and pith removed
- 2 navel oranges sliced and pith removed
- 1-2 tablespoons maple syrup
Chocolate Coconut Whipped Cream
- 2 cans coconut milk full fat, refrigerated overnight*
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon maple syrup
- ½ teaspoon pure vanilla extract
Optional
- cacao nibs for sprinkling
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- Add citrus slices to baking sheet in an even layer. Drizzle with maple syrup. Bake for 20 to 25 minutes, or until the citrus slices look tender and the edges have started to caramelize.
- While the citrus is roasting, prepare your chocolate coconut whipped cream. Add solid coconut milk to a medium bowl. With an electric mixer, mix on medium until solids form into cream consistency. Add cocoa powder, vanilla extract, and maple syrup. Mix until combined.
- Divide chocolate coconut whipped cream into four bowls. Top with roasted citrus and sprinkle with cacao nibs if desired.
Notes
*You can also use already prepared canned coconut cream.
Inspired by Heartbeet Kitchen's Roasted Citrus Bowls with Honey Mascarpone and with guidance from Food52.
Nutrition
Calories: 481kcal | Carbohydrates: 32g | Protein: 6g | Fat: 41g | Saturated Fat: 36g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 27mg | Potassium: 747mg | Fiber: 5g | Sugar: 19g | Vitamin A: 335IU | Vitamin C: 82mg | Calcium: 109mg | Iron: 7mg