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INGREDIENTS
For the crust
- 15 medjool dates, pits removed
- ¼ cup almond butter
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ cup pecans
- ½ cup almond meal, hazelnut meal, ground oats, etc.
- 1-2 tablespoons chia seeds, flax, etc.
For the filling and toppings
- 8 ounces Neufchatel (reduced fat cream cheese), softened
- ¾ cup full fat canned coconut milk
- 1 tablespoon honey (raw local honey = best!)
- fruit toppings of choice like raspberries, strawberries, kiwi, and mango
INSTRUCTIONS
- For the crust/dough, place the dates, almond butter, vanilla, salt, and pecans in a food processor. Pulse a few times and push the mixture down with a spoon between pulses to help it move through the food processor (maybe not necessary if you have an awesome food processor, which I do not). When the mixture is mostly smooth and sticky like a dough, transfer to a bowl and mix in your nut meal and chia/flax to help the mixture bind together. You should end up with one large dough ball and you should be able to touch it without getting it stuck all over your hands, although your hands may be greasy after working with it. Press this dough into mini muffin tins, regular muffin tins, or individual tart molds. Freeze for 1-2 hours to help them hold their shape.
- Heat the coconut milk to incorporate the fat and the water. When it's smooth, set aside to cool. After it has cooled to room temperature, beat the cream cheese, coconut milk, and honey with an electric mixer until smooth. Cut up your fruit into small slices.
- Remove from the molds and fill with a few spoonfuls of the filling and top with sliced fruit. Store finished fruit pizzas in the fridge.
NOTES
The crust turns out differently every time I make it, and it's really adaptable to whatever grains or nut meals or seeds you have and want to use in it. Try to just make it by feel rather than by following the exact measurements listed here - it usually turns out best when you just try to achieve that dry-to-the-touch dough consistency.
Sometimes it's hard to get the crust mixture going through your food processor - it depends on how moist your dates are. It can help to add a tiny bit of water, but if you do, you'll really need to add some almond meal, flax, etc. to make up for that extra moisture.
You can also store these in the freezer but I would recommend freezing just the crust and the filling and letting it thaw out before topping with fresh fruit.
By: Lindsay and Bjork @ Pinch of Yum
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