Gluten Free Fruit Pizza with Chocolate, Strawberry and Kiwi

The best recipe for Vegan and Gluten Free Fruit Pizza with Chocolate, Strawberry and Kiwi
best recipe chocolate strawberry kiwi desert pizza vegan gluten free

Keep those ovens turned off for a little while longer!  Here’s another no-bake gluten-free fruit pizza recipe perfect for a hot summer day!

A simple, wholesome and healthy dessert that is a fun fruit filled twist on pizza!

A creamed coconut filling, chocolate crust, fresh fruit and a drizzle of cacao sauce for good measure!

I was inspired from this beautiful dessert pizza and used creamed coconut by Let’s Do…Organic. Can’t find creamed coconut where you live?  Use canned coconut milk and make coconut whipped cream instead! For a raw/grain free crust, substitute raw nuts in place of the oats. You can mix up the fruit topping too… blueberries and bananas would be a splendid combination!

best recipe chocolate strawberry kiwi desert pizza vegan gluten free
Print

Gluten Free Fruit Pizza with Chocolate, Strawberry and Kiwi

The best recipe for Vegan and Gluten Free Fruit Pizza with Chocolate, Strawberry and Kiwi
Course Appetizer, Dessert, Snack
Cuisine American, French, Gluten Free, Vegan
Keyword cocoa powder, kiwi, strawberries, vegan chocolate chips
Prep Time 15 minutes
Fridge 30 minutes
Total Time 45 minutes
Servings 8
Calories 333kcal
Cost $

Ingredients

  • 1 cup pitted dates soaked and drained
  • ½ cup pecans
  • ½ cup old fashioned oats
  • ¼ cup raw cacao powder or cocoa powder
  • ½ tablespoon coconut oil melted
  • ½ teaspoon pure vanilla extract
  • 1 7 oz package creamed coconut softened
  • 1 tablespoon agave or maple syrup
  • ½ teaspoon pure vanilla extract
  • 3 kiwis peeled and sliced
  • 1 cup strawberries sliced
  • ¼ cup mini-chocolate chips
  • cacao drizzle
How many Ounces Are in a Cup?
How many Grams are in a Cup?

Instructions

  • Soak dates in warm water for 10 minutes and drain. Add dates, pecans, oats, cacao powder, coconut oil and vanilla extract to a food processor and pulse until well combined and a “dough” is formed. Transfer dough to an 8 inch tart pan or pie plate and evenly press down creating a crust. Set aside.
  • Meanwhile, in a medium bowl combine soften creamed coconut, agave and vanilla extract. Using a handheld blender, blend until well combined and smooth. Pour on top of crust. Top with fresh fruit and chocolate chips. Place in refrigerator for 30 minutes to set. Add a drizzle of cacao sauce before serving and enjoy 🙂

Notes

To Make Cacao Sauce:  Whisk together 4 tablespoons of melted coconut oil, 3 tablespoons of raw cacao powder, 2 tablespoons pure maple syrup and a pinch of sea salt.
I’m finishing off the last piece as I’m sitting here writing this post…it makes a wonderful breakfast too 🙂

Nutrition

Calories: 333kcal | Carbohydrates: 24g | Protein: 4g | Fat: 27g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 17mg | Potassium: 337mg | Fiber: 4g | Sugar: 10g | Vitamin A: 48IU | Vitamin C: 37mg | Calcium: 39mg | Iron: 2mg
Cristina C. RD LDN

Leave a Comment

Recipe Rating