To make the base of the “pizza,” I actually used the same recipe as the raw brownie bites, except that I cut back on the cocoa powder.
How to Make Dessert Fruit Pizza
Mix the base ingredients: Finely grind the walnuts and salt together in a blender until a powder forms. Add the cocoa powder, dates, and vanilla and blend until everything is combined.
Add moisture: Add a few drops of water until the mixture sticks together. Transfer the pizza base mixture to the prepared pan and press into an even layer at the bottom. Freeze for one hour.
Add toppings: Blend the coconut cream and honey together. Spread the mixture onto the frozen base in an even layer. Top with fresh berries of choice and serve cold.
Make-Ahead and Freezing Instructions:
To Make-Ahead: The topping for fruit dessert pizza is best made fresh, but the base can be made up to three months in advance and frozen until ready to use.
To Freeze: To freeze the pizza bases, individually wrap them in plastic wrap, put a paper towel in between the layers, and place the stack in a protected area where the bases won’t get damaged by other frozen goods being moved around. If you have a container big enough to hold them, put them in there and close the lid to keep them from breaking by accident.
Ingredients
- 1 1/2 cups walnuts
- Pinch of salt
- 1 cup dates
- 1 tsp vanilla
- 3 tbsp unsweetened cocoa powder
- 1 1/2 cups coconut cream
- 3 tbsp honey
- 1/2 cup fresh blueberries
- 1 cup fresh strawberries, diced
Directions
- Add the walnuts and salt to a blender or food processor. Mix until the walnuts are finely ground. Add the dates, vanilla, and cocoa powder to the blender. Blend until everything is combined. With the blender still running, add a couple drops of water at a time to make the mixture stick together.
- Using a spatula, transfer the mixture into the bottom of a springform pan, or a pie dish lined with wax paper. Use your hands to press the mixture into an even layer on the bottom of the pan. Place in the freezer for 1 hour.
- Blend the coconut cream and honey together in a blender or food processor.
- Remove the crust from the freezer and transfer onto a serving plate. Spread with the coconut cream and top with fresh berries. Serve cold.
Servings
Time
Notes
Nut grinding technique: Blend the nuts in a food processor for two to three minutes or until finely ground. Make sure to keep an eye on them since grounding nuts for too long will cause them to turn oily instead of powdery.
Even crust distribution: Use a spatula to press the pizza base onto the bottom of the pan before freezing. This will help to distribute the crust evenly, ensuring easy serving and balanced flavors.
Chilling time: Allow the crust to freeze for a full hour to set properly and maintain its structure when serving.
Plate presentation: Transfer the assembled pizza onto a serving plate for a neat and appealing presentation only after it’s been cut to avoid messing on the plate.
Coconut cream consistency: Adjust the thickness of the coconut cream by varying the blending time for a desired texture. You’ll have the perfect texture for spreading when the cream starts to form peaks when the blender is removed.
Dark chocolate drizzle: Enhance the dessert by melting dark chocolate and drizzling it over the fresh berries for a delightful chocolatey touch. You can melt the chocolate by putting a few blocks in a microwave-safe bowl and microwaving it in 15-second intervals. Stir between each interval to prevent burning.
Frozen fruit variation: Consider using frozen fruits for added chill and a unique texture if fresh ones are unavailable.
Thank you so much! Looking forward to trying this for July 4th, with a non-Paleo version for my nut allergy brother. Loved fruit pizza as a kid!
It wasn’t my original intention, but it does look quite patriotic! Perfect for the 4th. Hope you enjoy the fruit pizza!
Definitely trying this! Thanks for a great recipe! :)
We’re glad to share!
This is sooooo good! Do NOT use coconut milk…it must be coconut cream. And, don’t forget the wax paper. I didn’t use the paper and couldn’t get it off the bottom of the spring form pan. So, the pan bottom slid around the plate. Didn’t matter…it was all about the taste. Yummy !
Glad you enjoyed it – coconut milk would definitely be too thin to form the middle layer, chilled coconut cream works great!
This was so good! I used pecans instead of walnuts, and used coconut cream instead of coconut milk. I skipped the honey and used a little bit of Stevia. I used a glass pan and didn’t have a problem getting it out. Thank-you for posting!
Thanks for the suggestions Shelly!
I used coconut cream with the honey, but it was still a little watery. I placed the pie in the freezer and made it an ice cream pie/cake. Still super delicious! =D~
An ice cream pie sounds perfect for summer!
Hi thanks for this recipe!! How do you recommend storing this, if I make it Wednesday night, and serving Thursday night? Thanks!!
How would it be without the coco powder?
Is there another substitute for the nuts? This looks so good!