Salted Maple-Dark Chocolate-Raspberry Crisp

1. 1

   Preheat the oven to 350.

2. 2

   Combine the raspberries, dark chocolate, lemon juice and 1 tablespoon of maple syrup in a bowl and set aside.

3. 3

   In another bowl, combine the oats, almonds, baking powder, salt and cinnamon.

4. 4

   Slowly pour the milk into the oat mixture and stir until it resembles wet oatmeal.

5. 5

   Grease a cast-iron skillet or small baking dish with the coconut oil.

6. 6

   Lay raspberry mixture in a single layer on the baking dish and spoon the oat mixture on top.

7. 7

   Dot the remaining coconut oil over the oats and bake for 12 to 15 minutes or until the oats on the top are browned.

8. 8

   Remove from the oven and drizzle with maple syrup, coarse sea salt and powdered sugar.

9. 9

   Serve with yogurt or ice cream.

* Per serving · 4 servings · Values may vary.