Baked Double Chocolate Crisp in 9 inch pie dish, with vanilla ice cream being scooped on top

Double Chocolate Crisp


This Double Chocolate Crisp is incredibly ooey gooey delicious while being egg-free and gluten-free. Easy to make with pantry-friendly ingredients we all love.

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Close up of baked double chocolate crisp topped with vanilla ice cream and a piece removed

Double Chocolate Crisp Recipe | Egg-Free and Gluten-Free

This Double Chocolate Crisp recipe is rich, chocolatey, and incredibly easy to make. A flavorful combination of cinnamon, maple, almond flour, oats, and two types of chocolate, it's an indulgent dessert that easily comes together in minutes. Toss in some sweetened shredded coconut for an extra layer of flavor—it's totally optional but definitely worth it! Whether you're looking for a quick treat or a crowd-pleasing dessert, this recipe hits the spot.
Prep Time 10 minutes
Bake Time 30 minutes
Total Time 40 minutes

Equipment

  • 2 medium mixing bowl
  • Measuring cups & Spoons
  • 9 inch pie dish
  • rubber spatula
  • Electric Mixer or Whisk

Ingredients
  

  • 1 1/2 cups almond flour
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup oats
  • 1/2 cup melted butter
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • 4 oz milk chocolate bar chopped
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup sweetened shredded coconut (optional but highly recommended)

Instructions
 

  • Prep and Preheat: Preheat your oven to 350°F (175°C) and grease a pie pan. Roughly chop the 4 oz milk chocolate bar and set aside.
  • Mix Dry Ingredients: In a medium bowl whisk together, 1 1/2 cups almond flour, 1/2 tsp cinnamon, and 1/4 tsp salt Stir in 1 cup oats until well mixed. Set aside.
  • Mix Wet Ingredients: In a separate bowl, add 1/2 cup melted butter, 1/4 cup maple syrup, and 2 tsp vanilla extract, combine until smooth using an electric hand mixer or whisk.
  • Combine: Pour the wet ingredients into the dry mixture. Stir until all ingredients are fully combined.
  • Add the Chocolate: Gently fold in the chopped milk chocolate bar, 1 cup semi-sweet chocolate chips, and 1/2 cup sweetened shredded coconut (if using). Make sure the mix-ins are evenly distributed throughout the batter.
  • Bake: Transfer the mixture into the prepared pie pan, pressing it down gently to spread evenly. Bake for 30-33 minutes, or until the edges are golden brown.
  • Cool and Serve: Let the crisp sit for a few minutes to cool slightly before serving, but I like it best served warm while the chocolate is still gooey. If serving later, a quick reheat will bring back that melty goodness.

Notes

This Double Chocolate Crisp is best enjoyed warm, but it’s just as delicious at room temperature. Perfect for sharing or keeping all to yourself—no judgment here!
Serve with vanilla ice cream for a little ‘extra extra.’ 
Enjoy!

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