Apple Clafoutis |
Recipe
With sugar-free chocolate drops and natural fruit sweetness
Text:
Katharina Kuhlmann
Photography:
© Marzia Balza
24 September 2026
This clafoutis recipe is a variation on the French dessert, which is a cross between a cake and a sweet casserole. It contains no granulated sugar, as the sweetness comes solely from fruit (apples, apple pulp and raisins). The apples are sliced and layered in a dish together with the soaked raisins and the sugar-free VIVANI Choc Drops, then poured over with a liquid batter and baked in the oven. This easy-to-make clafoutis is perfect as a dessert or a snack and can also be easily adapted using other types of fruit.
VIVANI Choc Drops: the perfect addition to this Clafoutis
VIVANI Choc Drops offer pure chocolate indulgence with no added sugar. These little coins are made from 100% of the finest organic dark cocoa from the Dominican Republic and are a miniature version of the popular Superior Dark 100% Cocoa + Nibs bar, but without the cocoa nibs. Thanks to their handy size, the Choc Drops are incredibly versatile – for example, as a garnish for elegant desserts, cakes, tarts or pralines. They can, of course, also be melted and used in liquid form just like classic cooking chocolate. But even on their own as a snack or in muesli they offer sugar-free moments of indulgence.
In this clafoutis, they are used whole and melt into delicate chocolate spots whilst baking. They provide a rich chocolate flavour and contrast with the sweet raisins and apples. They are sugar-free and therefore ideal for sugar-free or reduced baking.
RECIPE: APPLE-CLAFOUTIS
Ingredients
For a 24 cm diameter tin (approx. 4–6 portions)
For the clafoutis:
3
eggs
120 – 130 g
apple pulp (apple purée without granulated sugar)
120 g
flour
250 ml
milk
20 g
butter, melted
1 tsp
vanilla extract or ground vanilla
1 tsp
cinnamon powder
1 pinch
salt
3
sweet-tart apples, e.g. Elstar or Topaz
60 g
raisins
30 g
VIVANI Choc Drops
butter for greasing
To serve:
unsweetened whipped cream
making
working time
approx. 20 minutes
baking time
35–40 minutes
waiting / cooling time
30 minutes
level of difficulty
easy
N°
01
Gently warm the milk and soak the raisins in it for about 30 minutes. Then drain them, reserving the milk.
02
Preheat the oven to 180 °C (top and bottom heat). Generously grease a flat baking tin, e.g. a tart tin, with butter.
03
Core the apples and cut them into thin slices. Then arrange them in a fan shape in the tin.
04
Whisk the eggs with the milk, apple pulp, vanilla, cinnamon and salt. Then stir in the flour. Finally, fold in the melted butter.
05
Then scatter the soaked raisins and the Choc Drops evenly over the apple slices, keeping a few Choc Drops aside.
06
Slowly pour the batter over the other ingredients in the tin. Place the remaining Choc Drops on top and press them in gently.
07
Bake the clafoutis for approx. 35–40 minutes, until it is golden brown and has just set. The centre may still wobble slightly.
08
Leave to cool briefly and serve lukewarm with unsweetened whipped cream.
Tips & Alternatives
• Apples: The choice of apples is crucial for this recipe. Sweet-tart varieties such as Elstar or Topaz have a strong apple flavour and work best in this dish.
• Raisins: Soaking the raisins is an important step, as it makes them soft and juicy. At the same time, the milk is lightly flavoured and absorbs some of the raisins’ natural sweetness.
• Enjoy lukewarm: The clafoutis tastes best fresh from the oven: warm and moist, with spots of melted chocolate and a dollop of cool, unsweetened cream
• Substitution tip: Instead of apples, pears, cherries, plums, apricots or peaches also work well in this clafoutis. Pears and plums go particularly well with the dark, sugar-free chocolate.
Dark Choc Drops
Drops from 100 % Cocoa | vegan | no added sugar
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