No bake fruit pizza – gluten free and vegan

Is every one ready for the Super Bowl? I am still planing my menu for the day but I have narrowed it down since I have already chosen my dessert, this no bake fruit pizza – gluten free and vegan.

No bake gluten free vegan fruit pizza

No only this fruit pizza is gluten free and vegan but also no bake which in my book is a winner. I have seen many fruit pizza recipes out there but they all require you bake the cookie base as well as load the topping with sugar, butter and many other unhealthy ingredients. If you like fruit pizza this is a much better alternative for everyone.

The base cookie only has 3 ingredients, almond flour, apple sauce and Truvía® Spoonable. If you like to make it nut free you can use oat flour. Just process your oats in the food processor to obtain 1 cup and that is it. Making your own oat flour is super easy. I never buy store bought oat flour but make my own since it is so easy.

By using Truvia I decreased the sugar content greatly since the only sugar in this recipe comes from the fresh fruit. The entire fruit pizza only has 20 grams of sugar.

Truvia is also running a contest that you may be interested in entering. For more details read below:

#SweetWarmUp Photo Contest Details

Fans can post a snowman-inspired photo via a tab on the Truvia® Facebook page or by using #SweetWarmUp on Twitter or Instagram for the chance to win a Snowman Building prize pack, a Sledding prize pack or a Cozy Up prize pack! You have until 1/30 to enter.

If you enter good luck.

This no bake fruit pizza – gluten free and vegan is to die for. If you are looking for healthier dessert options this is a great contender. Full of healthy fats, fiber, vitamins and minerals.

Enjoy!

No bake gluten free vegan fruit pizzaNo bake gluten free vegan fruit pizza

Here you can see how the dough looks like. Pat it down in between plastic paper with a spatula onto a 6 1/2 round cake pan with removable bottom and place in the freezer for 30 minutes to make it easier to handle.

No bake gluten free vegan fruit pizza

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No bake fruit pizza - gluten free and vegan

Miryam's original recipe

Yield: 2 cookie pizzas

Total Time: 15 minutes

Ingredients:

Cookie base

Topping

Directions:

In a medium mixing bowl and the cookie ingredients and mix until you form a dough.

Place the cookie dough onto a 6 inch round baking pan with removable bottom and press down with a spatula (I used plastic wrap to do this but this is not necessary). Alternatively you can use small tart pans as well. Place in the freezer for 20-30 minutes.

On the meantime mix coconut cream with Truvia and set aside.

Unmold the cookie dough base and spread the coconut cream over it. Arranged chosen fresh fruit over the coconut cream and sprinkle the unsweetened shredded coconut over it. Serve.

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13 comments

  1. Is there something I can replace truvia with? 

  2. Another stunning dessert, Miryam. I make similar berry filling as the dessert quite often and next time I am going to make a crust to pair with it instead serving it in a glass.

  3. This looks light and delicious! I love the combo of blueberry and coconut. I think any cake that is frozen is my kind of cake! 

  4. This is my kind of treat! I’m a huge fan of date/nut crusts and that two-layer filling is beautiful!

  5. This cake doesn’t only look gorgeous, it sound wonderful too, and I love the purple hour from the blueberries!

  6. I LOVE coconut anything too, but this cake looks completely fabulous!!!

  7. This is so beautiful!!  Love how healthy it is too :) 

  8. What a gorgeous cake! I’ve seen some amazing blueberries at the store lately that I could use in this recipe!

  9. Hi! I’m looking for some trouble shooting tips. I made this and it didn’t work out too well. It was frozen like a brick. Even after sitting two hours the top was really hard and the bottom was melting:( any idea what went wrong? I used regular sugar instead of truvia. Also, one of my cans of coconut cream had separated , but I had a little accident and lost quite a bit of the liquid and was left with the cream. I wouldn’t mind trying again if you have any idea why it was sooo hard:(

    • The cake should be somewhat hard, enough to eat with a spoon though. I don’t think the coconut cream was the culprit, however, I know what you mean. I have been thinking of a way to change the texture of the cake by maybe adding some cashew cream to the layers and see if that could help with the consistency while it defrosts. My cake it is somewhat hard but I would like it to be more creamy. I am thinking too of using maple syrup instead of the sugar. I will let you know when I make this again with the cashew cream and see if the texture improves somewhat. Thanks for visiting my blog!

  10. i made this cake several times and my friends and I simply love it!
    I made it without any sweentener and it’s still very good so highly recommend for people who are not a fan of sugar or sweetener!

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