Paleo Chocolate Fruit Pizza with a Brownie Cookie Crust

I’m here to make all your chocolate dreams come true.

Because today I made you a Paleo Chocolate Fruit Pizza with a Brownie Cookie Crust. Yep that’s right. a luscious layer of chocolate topping is slathered on an irresistibly chocolatey crust that is a cross between a cookie and a brownie. Then it’s all topped with the best berries summer has to offer.

100% gluten-free. 100% dairy free. 110% delicious.

I wanted to share this Paleo Chocolate Fruit Pizza recipe with you today because tomorrow is my 10th wedding anniversary and I’m fairly certain there’s no better way to celebrate than with this beauty!

I love my husband more than I can express in words, and will share lots of fun pics and thoughts on marriage tomorrow.

But in the meantime, we have chocolate. Just like marriage, this Paleo Chocolate Fruit Pizza with a Brownie Cookie Crust is rich and deep. It’s dark…because life with your spouse isnt always easy, but it’s also sweet, like the feeling of being loved unconditionally. Is a little bit wild, a whole lot of fun and simply beautiful!

I love the idea of fruit pizza, but most of the recipes out there call for a crust and filling that have NO chocolate. And if you have known me for more than two seconds then you know that I believe dessert isn’t worth eating unless there’s chocolate involved. Plus the versions I have seen are usually loaded with cream cheese and butter, two things that my tummy doesn’t love.

So…if you’re like me then this Paleo Chocolate Fruit Pizza with a Brownie Cookie Crust might just become your new favorite dessert. The crust is fudgy like a brownie but still chewy like a cookie. The top is silky smooth {because it’s made in the Vitamix}, rich in chocolate flavor, and not too sweet. And every bite chocolatey perfection is accompanied by a delectable fruity surprise.

Thid Paleo Chocolate Fruit Pizza takes time and attention to make. When you read the recipe you will know that it’s not one of my 15 minutes and done desserts. It is one that takes love, patience and time…but it’s so, so worth it {also just like marriage}!

Seriously even my husband who always prefers fruity desserts over chocolate ones said that this was a definite winner. He even had seconds, something he rarely ever does with sweets!

Paleo Chocolate Fruit Pizza with a Brownie Cookie Crust: Method 

There’s lost of chilling involved. There is a lot of chilling/cooling required, so you will need to plan ahead. But let me just tell you that it is so worth it. You will need to..

1. Chill the brownie cookie crust dough before forming/baking it
2. Let the crust cool completely before adding the chocolate topping.
3. Chill the crust/filling before adding the fruit so that it can firm up a touch.
4. And finally chill the entire thing once you’ve completed it so it can set!

Phew! So while each step is pretty straightforward and easy, you see there is a significant amount of wait time while making this recipe!

Paleo Chocolate Fruit Pizza with a Brownie Cookie Crust: Substitutions 

As always I recommend making this recipe exactly as it’s written! But {as always} here are some tips on possible substitutions!

Brownie Cookie Crust: 

Unsweetened chocolate. Any semi-sweet or dark chocolate can be used in this recipe as long as it complies with your dietary needs!

Coconut oil. Butter is a delicious substitute for coconut oil (to keep it Paleo be sure to use grass-fed)!

Coconut sugar. Regular organic granulated sugar can be used in place of coconut sugar.

Paleo Chocolate Topping: 

I don’t recommend making any substitutions in this filling for two reasons. 1) it’s crazy delicious as-is. and 2) any significant alterations to the ingredients could result in a topping that does not set up.

However, just like in the cookie crust, the unsweetened chocolate can be substituted with semi-sweet or dark chocolate as it complies with your dietary needs!

Print

Yum

Paleo Chocolate Fruit Pizza with a Brownie Cookie Crust

Total Time: 5 hours

Yield: One 9" round cookie pizza

Ingredients

Paleo Chocolate Cookie Crust:
• ¾ cup unsweetened chocolate, chopped
• 3 TBS coconut oil
• ¼ cup coconut sugar
• ¼ cup pure maple syrup
• 1 tsp pure vanilla extract
• 1 egg, lightly beaten
• ¼ cup almond flour
• 2 TBS unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp sea salt
• 1 cup chocolate chips
Paleo Chocolate topping:
• ½ cup coconut cream
• 6 TBS pure maple syrup
• 1 cup roasted, unsalted cashews, soaked for at least 1 hour
• ¼ cup coconut oil, melted
• ½ cup unsweetened chocolate (or semi-sweet chocolate chips), melted
• 1 tsp pure vanilla extract
• ¼ tsp sea salt
Fruit:
• Fresh Fruit/Berries of your choice that have been rinsed and completely dried.

Instructions

1. First, boil 2 cups of water. Place cashews in a glass container and pour boiling water over nuts until they are completely covered. Let soak for 1 hour.
Make the chocolate cookie crust:
2. In a saucepan over medium heat, or in a microwave safe dish, melt unsweetened chocolate and coconut oil together until smooth, set aside to cool.
3. In a small bowl, combine almond flour, cocoa powder, baking powder, and salt. Set aside.
4. When the chocolate mixture is cooled (to just over room temperature), add coconut sugar, maple syrup and vanilla and stir to combine.
5. Add egg and mix until just incorporated.
6. Add the dry ingredients to your wet mixture and stir until combined {and there are no lumps}.
7. Fold in cup chocolate chips until evenly distributed.
8. Place dough in an airtight container and chill for at least 2 hours or overnight.
When you are ready to bake the crust:
9. Preheat oven to 350 degrees F. Line a 9” round cake pan with parchment paper, grease, and set aside. (You can also form a 9” round circle of dough on parchment paper on a large baking sheet if you do not have a cake pan).
10. Remove dough from the refrigerator and use a metal spoon to scoop out about 2 TBS portions of dough and evenly distribute them in the prepared cake pan until all the dough is in the bottom of the pan.
11. Using greased hands, smooth out the dough on the bottom of the cake pan until you have created a solid, even layer. Leave about ¼ of an inch between the edge of the cookie crust and the side of the pan.
12. Bake in the preheated oven for 15 minutes or until the edges are firm and the middle looks shiny but set.
13. Place the cake pan on a wire rack to cool for about 30 minutes.
14. Once the crust is cooled, use the parchment paper to lift it out of the cake pan and let it cool completely.
Make the filling:
15. Drain the cashews.
16. Put all the ingredients in the order listed into your Vitamix (or high powered blender).
17. Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and mixture is smooth (about 1 minute).
Putting it together:
18. Place the cookie crust on a serving plate.
19. Spread the filling mixture evenly over the cookie crust.
20. Place the cookie/filling in the refrigerator for at least 1 hour.
21. Once the mixture has firmed up, place the berries on top.
22. Return to the refrigerator until you are ready to serve.
23. This cake keeps excellently in the refrigerator for up to 5 days covered in plastic wrap! I do not recommend freezing this cake.

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I hope you take the time to make this Paleo Chovolate Fruit Pizza! And if you do, pretty please tag me on social media so I can see your beautiful creations!

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