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. Unsweetened cocoa powder is in the clear for Paleo recipes, but I didn’t want it to overwhelm the dessert. I used walnuts again, but almonds or pecans could easily be used in their place. Instead of rolling the mixture into bite-size balls, for this recipe I press it into a cake pan to make the bottom layer of the dessert pizza. I lined the cake pan with wax paper to ensure easy removal later in the process. The prepared crust then gets transferred to the freezer for about an hour to harden.
The coconut cream could not be easier to whip up. I usually keep one or two cans of coconut milk in my refrigerator because I am always using the top layer of cream for one recipe or another. If I have not said it before, definitely buy the full-fat version of coconut milk. It solidifies into a much more solid block of cream once refrigerated. For this recipe just scoop the cream off the top. (The thin watery coconut milk that is left over (in the can) usually goes into my smoothies.) The thick coconut cream is mixed with a little honey, keeping it simple, but you could try any of your favorite flavorings here, such as nutmeg, vanilla, etc. The cream is spread over the crust as the second layer.
For the last layer to this pizza, pile on the berries. I am in love with berry season right now. I am taking full advantage of fresh berries around every corner at a steeply discounted price. You could top the pizza with any of your favorite fruits, such as peaches, kiwi, raspberries, blackberries, and the list goes on. I think that perhaps the red, white, and blue look in this recipe would be a great dessert for a Fourth of July picnic.
Each bite of this dessert pizza is full of chocolate, coconut, and juicy berries. The recipe doesn’t even take that long to make, and chilling the crust in the freezer is completely hands-off time. The only dish that I got dirty was the blender. Pretty good for a dessert that looks elegant and tastes delicious.
- 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
- 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.
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