Paleo Chocolate Fruit Pizza with a Brownie Cookie Crust
Paleo Chocolate Fruit Pizza with a Brownie Cookie Crust is a decadent yet healthy dessert recipe. A layer of silky-smooth chocolate topping is slathered over an irresistibly chocolatey crust that's a cross between a brownie and a cookie, and topped with fresh berries. It's gluten-free & dairy-free and has no refined sugar but no one would ever guess that it's good for you!
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:
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.
In a small bowl, combine almond flour, cocoa powder, baking powder, and salt. Set aside.
When the chocolate mixture is cooled (to just over room temperature), add coconut sugar, maple syrup and vanilla and stir to combine.
Add egg and mix until just incorporated.
Add the dry ingredients to your wet mixture and stir until combined {and there are no lumps}.
Fold in cup chocolate chips until evenly distributed.
Place dough in an airtight container and chill for at least 2 hours or overnight.
When you are ready to bake the crust:
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).
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.
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.
Bake in the preheated oven for 15 minutes or until the edges are firm and the middle looks shiny but set.
Place the cake pan on a wire rack to cool for about 30 minutes.
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:
Drain the cashews.
Put all the ingredients in the order listed into your Vitamix (or high powered blender).
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:
Place the cookie crust on a serving plate.
Spread the filling mixture evenly over the cookie crust.
Place the cookie/filling in the refrigerator for at least 1 hour.
Once the mixture has firmed up, place the berries on top.
Return to the refrigerator until you are ready to serve.
This cake keeps excellently in the refrigerator for up to 5 days covered in plastic wrap! I do not recommend freezing this cake.