Plant-Based Chocolate Fruit Pizza

Plant-Based Chocolate Fruit Pizza is a classic summer dessert with a twist. This fruit pizza is completely gluten-free and sugar-free, oh, and it's chocolate!

Author:

Elizabeth | The Plant-Based Catholic

Serves:

6

Prep:

30

minutes

Cook:

20

minutes

TOtal:

50

minutes

Ingredients

Chocolate Cookie

  • 1/2 Cup Almond Butter
  • 1/3 Cup Date Sugar
  • 1/3 Cup Unsweetened Applesauce
  • 1 Tablespoon Ground Flaxseeds
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Buckwheat Flour
  • 1/2 Cup Cocoa Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt

Chocolate Frosting

  • 1 Cup Baked & Mashed White Sweet Potato
  • 1/4 Cup Cocoa Powder
  • 3 Tablespoons Date Syrup
  • 1 Tablespoon Lemon Juice
  • 2-4 Tablespoons Non-Dairy Milk

Fruit

  • 1/2 Cup Blueberries
  • 1/2 Cup Raspberries
  • 3-5 Strawberries

Instructions

  1. Preheat the oven to 350. Line a baking sheet with parchment paper.
  2. In a large bowl, mix the almond butter, date sugar, applesauce, flaxseed, and vanilla.
  3. Add in the buckwheat flour, cocoa powder, baking soda, and salt. Stir to combine. The mixture may get a bit tough – use your hands.
  4. Press the dough into a large circle on the baking sheet. The dough should be about 1/8" thick.
  5. Bake for 20 minutes, until the center of the cookie is baked through. Remove from the oven and let cool.
  6. Meanwhile, make the icing. Add the baked sweet potato, cocoa powder, date syrup, and lemon juice to a food processor. Blend until smooth, adding the non-dairy milk as needed for creaminess.
  7. When the cookie is cool, spread the frosting on the cookie.
  8. Top with the berries and enjoy!