The best recipe for Chocolate Strawberry Kiwi Dessert Pizza Vegan and Gluten Free
Keep those ovens turned off for a little while longer! Here’s another no-bake 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! Or try out the cashew cream filling in the original recipe! 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!
Servings: 8
Calories: 333kcal
Cost: $20
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
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
Tried this recipe?Let us know how it was!
As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.
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