Description
Packed with vibrant berries, creamy yogurt topping, and a silky chocolate drizzle, this vegan fruit cookie pizza is a fun and refreshing summer dessert everyone will love.
Ingredients
Scale
Cookie base
- 3/4 cup oat flour (75 g)
- 1/2 cup cashew butter (140 g)
- 1/2 cup coconut sugar (60 g)
- 1 pinch of salt
- 1 tsp vanilla extract
- 1-3 tbsp oat or almond milk, if needed
Vegan yogurt topping
- 1/3 cup soy yogurt, unsweetened
- 2 tbsp cashew butter (30 g)
- 1/4 tsp vanilla extract
- 3-4 tbsp maple syrup
Chocolate sauce (optional)
- 1 tbsp + 1 tsp cocoa, unsweetened
- 1 tbsp maple syrup*
- 1 tbsp oat or almond milk
Others
- fresh berries, cherries, peaches or fruit of choice
- chopped nuts
Instructions
For the cookie base
- Preheat the oven to 350 °C (175 °C).
- Combined cashew butter and coconut sugar in a large bowl and beat. Add the remaining ingredients and mix to combine.
- Shape the dough to a ball and place on a sheet of backing paper. Presse the ball down using your hands and place another sheet of baking or wax paper on top. Use a rolling pin to evenly roll out the dough until it's about 0.2 inches / 0.5 cm thick.
- Bake for 12-14 min until golden brown. Let cool completely.
For the vegan yogurt topping
- Combine all the ingredients and mix until smooth. Keep refrigerated.
For the chocolate sauce
- Add the ingredients to a small bowl and stir to combine.
- Spread the yogurt topping onto the cookie base. Garnish with fruits, chopped nuts, chocolate sauce and/or toppings of choice.
- Enjoy as soon as possible after assembling to keep the cookie base nice and crisp.
Notes
*Add more maple syrup if you like a sweeter sauce.