Raw Strawberry Chocolate Dessert Pizza
Rich and decadent …
plus raw and vegan too! Strawberries and chocolate join together in this
gorgeous no-bake dessert pizza. Oh happy sweet tooth!
§ Prep Time: 4 hours 40 minutes
§ Total Time: 4 hours 40 minutes
§ Yield: 8 servings
Ingredients
Crust:
§ 1
cup pitted and chopped Medjool dates
§ 1/2
cup raw almonds
§ 1/2
cup rolled oats
§ 2
tablespoons raw cacao powder or cocoa powder
§ 1/2
tablespoon coconut oil, in solid state + more for greasing the pan
§ 1/2
teaspoon pure vanilla extract
§ Generous
pinch of kosher salt
§ 1/2
cup dark chocolate chips
Cashew cream “sauce”:
§ 1
cup raw cashews, soaked for at least 2-4 hours, drained, and rinsed
§ 1/2
cup water
§ 2
teaspoons freshly squeezed lemon juice
§ 2
tablespoons agave syrup
§ Pinch
of salt
Chocolate sauce:
§ 2
tablespoons coconut oil, in liquid form
§ 1
teaspoon agave syrup
§ 2
tablespoons cacao powder or cocoa powder
§ 1/4
teaspoon pure vanilla extract
Topping:
§ 1
1/2 cups sliced strawberries
Instructions
Make the crust:
1.
Lightly grease the bottom and 1 1/2 inches up the sides of a
9-inch springform pan with coconut oil and set aside.
2.
Combine the dates, almonds, and oats in the bowl of a food
processor fitted with the S-blade. Process for 1-2 minutes, until all of the
ingredients come together like dough and are similar in size, with no large
chunks remaining. Add the cacao powder, coconut oil, vanilla extract, and salt,
then process to incorporate.
3.
Add the dark chocolate chips to the processor and pulse until
the chips are incorporated into the dough, but not chopped.
4.
Transfer the dough to the prepared pan and gently press the
crust into it, beginning in the center and working towards the edges. Be
mindful to keep the crust even across the bottom, then work the dough about an
inch up the side of the pan to form the “crust”. Set aside.
Make the cashew cream sauce:
1.
In a food processor fitted with the S-blade, combine the
cashews, water, lemon juice, agave, and salt. Blend until smooth, 3-5 minutes
(depending on your machine).
2.
Pour the blended sauce into the center of the prepared crust and
gently spread it towards the edges, leaving a 1-inch border. Cover with plastic
wrap and freeze for at least 4 hours, or up to overnight.
Make the chocolate sauce:
1.
In a small bowl, whisk together the melted coconut oil, agave,
cacao powder, and vanilla. If you have a small squeeze bottle, you can transfer
the syrup to the bottle at this point, otherwise you can drizzle the syrup with
a spoon later. Set aside in a warm place — don’t refrigerate this mixture or it
will solidify!
Top the pizza:
1.
Remove the springform pan from the freezer 10 minutes before you
want to start decorating the pizza; allowing the crust to thaw slightly will
help it separate from the pan. Remove the pizza from the pan and transfer it to
a serving platter. Layer strawberries on the crust, starting at the 12 o’clock
position on the outer edge of the cashew cream and working in a circle towards
the center, gently overlapping each layer until you have reached the middle. If
you have any strawberry slices left, gently tuck them in wherever you see a
gap.
2.
Drizzle the strawberries with chocolate sauce, cut the pizza
into wedges, and serve immediately. You can also store the pizza in the
refrigerator for up to 2 hours until ready to serve.
Notes
Prep time includes 4
hours for freezing the crust and soaking the cashews.
If you don’t have a
springform pan, you can make the crust on a sheet pan lined with parchment
paper. You just wont be able to build up the edges as much as you can with the
help of a springform pan.
Source https://ohmyveggies.com
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