Desserts

July 30, 2018

Plant-Based Fruit Pizzas

Nothing screams summer like fruit pizza. Grocery stores are filled with tons of fresh fruit. Hot, humid weather creates cravings for hydrating fruit. And summer parties require serving sweet desserts to large crowds. These plant-based fruit pizzas are sweet, refreshing, and delicious without all the harmful artificial sugars and dairy products that cause health issues.

Normally fruit pizza is the size of a regular pizza, but today I have mini plant-based fruit pizzas for you. Each pizza makes the perfect serving size. Depending on how many you want, you can just scale the recipe. So easy.

Plus, when you make a batch of mini pizzas, you get to bring the creativity and decorate each one differently. Decorating these plant-based fruit pizzas might be more fun than eating them.

Just kidding. Plant-based fruit pizza is delicious.

A non-plant-based fruit pizza normally consists of a cookie, some cream cheese icing, and fruit. To make the recipe vegan, we'll need a new cookie recipe and a new icing recipe.

Icing

We'll start with the icing because it needs time in the freezer.

To achieve a cream cheese-like frosting, I adapted a plant-based cheesecake filling recipe from Beaming Banana. You'll need dates, raw cashews, vanilla extract, and lemon juice.

Blend in a food processor until you get a smooth creamy texture. Then, place the icing in the freezer to thicken the mixture.

Cookie

For a sturdy cookie base we'll be using buckwheat flour, cashew butter, and date syrup.

Have you heard of buckwheat flour? Contrary to its name, buckwheat flour is actually not made from wheat -- it's from a seed. Buckwheat is completely gluten-free and plant-based. Perfect for this cookie.

The date syrup turns the cookies a lovely shade of brown. I promise they're not chocolate!

Process the buckwheat flour, cashew butter (I used this recipe), and date syrup in your food processor until they form a thick dough. Then, form into balls, flatten, and bake. These cookies aren't the most photogenic, but boy do they taste good!

Decorate

Once the cookies cool, add the icing. Then, the fun part -- decorating!

You can use whatever fruit you like. I made different designs using blueberries, blackberries, strawberries, raspberries, cherries, grapes, and pineapple. Have fun with it!

Enjoy your delicious plant-based fruit pizzas!

Recipe Prayer

Jesus, thank you for the gifts of fresh fruit and warm summers. Grant us the time to enjoy these healthy fruit pizzas with our friends and loved ones in this precious summer time.

**This post contains affiliate links, for more information see my disclosure here.

Plant-Based Fruit Pizzas

These plant-based fruit pizzas are sweet, refreshing, and delicious without all the harmful artificial sugars and dairy products that cause health issues.

Author:

Elizabeth

Serves:

12

Prep:

20

min

cook:

10

min

total:

60

min

Ingredients

  • 3/4 Cup Raw Cashews
  • 5 Medjool Dates
  • 1/4 Cup Hot Water
  • 1 Teaspoon Lemon Juice
  • 1/2 Teaspoon Vanilla Extract
  • 1 1/4 Cup Buckwheat Flour
  • 8 Tablespoons Date Syrup
  • 3 Tablespoons Cashew Butter
  • Raw Fruit

Instructions

  1. Preheat the oven to 350 degrees.
  2. For the icing: process cashews, dates, water, lemon juice, and vanilla in the food processor until smooth. Place in freezer while making the cookies.
  3. For the cookie base: process buckwheat flour, date syrup, and cashew butter in the food processor until a thick dough forms. Scoop tablespoon-sized balls onto a parchment-lined baking sheet and then press flat. Bake for 10 minutes.
  4. Let the cookies cool and remove the icing from the freezer. Spread a half to whole tablespoon of icing on each cookie.
  5. Decorate with fruit. Enjoy!

Recipe Notes

Store in the fridge for up to a week.

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September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography