Chocolate Fruit Pizza
I love dessert. Anytime, but especially at cookouts and when gathered socially…
But desserts don’t always love me back. Either the sugar content makes me sick, or I gain 10 lbs from looking at one!
For that reason, I LOVE this summer fruit pizza. It is SO simple to make, and my family will help me make it AND eat it!
For the crust
- 1 ¾ cups walnuts
- ¼ tsp salt
- 1 cut pitted Medjool dates
- 1 tsp vanilla extract
- 3 tbsp cocoa powder
- 2 tbsp water
For the cream
- 4 oz. Lite cream cheese
- 4 oz. Greek yogurt
- ½ tsp vanilla extract
- 2 tbsp honey
For the topping
- Strawberries, sliced
- Blueberries
- Raspberries
- 1.5 oz. dark chocolate
- 1 tsp shortening
- 7-8 fresh mint leaves, chiffonade
Instructions
- Line an 8-inch round cake pan or pie plate with wax paper. Place the walnuts and salt in a food processor and pulse until the walnuts are completely ground. Add the dates, vanilla, and cocoa powder and blend until everything is thoroughly combined and the dates are broken down. Drizzle in the water to make the mixture stick together if necessary.
- Press the crust into the prepared cake pan, making an even, flat layer. Place in the freezer for 30 minutes to harden.
- Meanwhile, make the cream. In a mixing bowl beat together all of the cream ingredients. Adjust sweetness to taste. Place in the refrigerator until you are ready to assemble.
- To assemble the fruit pizza, remove the crust from the cake pan and place on a serving plate. Spread the cream over the crust in an even layer (there may be some left over). Top with a heaping pile of strawberries, blueberries, and raspberries.
- To make a chocolate drizzle, melt the chocolate and shortening in a glass bowl in the microwave until runny. Use a spoon to drizzle over the top of the pizza. Finish with the mint leaves and serve cold.