Happy Sunday Friends!
I am so excited to share this recipe with you all. As a kid, my mom always had us help her make fruit pizza for Summer BBQ’s and Birthday parties. It was a Summer staple and I have truly missed it.
Jump to RecipeBack in May, when the weather started to warm I had the idea to recreate a fruit pizza. Traditionally a fruit pizza is made with a sugar cookie crust but I wanted to switch it up and create a crust that was more reminiscent of a graham wafer crust. Of course it can be a tad difficult when nuts and grains are out! But the good old tiger nut always comes to my rescue! If you have reintroduced nuts you could swap the tiger nut out for almonds or your choice of nut! Tiger nuts require soaking overnight if you plan to pulse them in a high powered blender or food processor. Alternatively you can purchase pre sliced tiger nuts. I recommend purchasing the pre sliced ones if you don’t have a high powered blender like a blendtec or vitamix. It is also much quicker!
So the first step was to tackle the crust- So I used some inspiration from my gingerbread cheesecake crust and came up with this deliciously sweet and chewy crust.
Next came the filling- which is traditionally a cream cheese filling. Instead I used coconut cream and coconut butter or manna! When you put a can of coconut milk into the fridge, the part that settles at the top is the coconut cream (all of the liquid will be at the bottom). I also wanted to add in a little bit of flavor with some lemon but you could leave this part out!
Lastly, was the fruit topping! Of course you can add any fruit you like. I just used what I had left over from the week- pineapple, strawberries, blueberries and grapes. You can also make it look super fancy and create a pattern if you are talented like that! I am not, so I will leave that for you guys to create! Be sure to tag me in your posts you share!
This is best eaten and sliced 4-6 hours after it has had time to firm up in the fridge. You can eat it for up to 4 days, if it lasts that long!
Happy Summer!
XO Meagen Ashley
No-Bake Fruit Pizza
An easy no bake fruit pizza that is AIP, Paleo, Gluten free, Dairy free, Nut free, and Vegan!
Ingredients
Crust
- 1 cup sliced or soaked tiger nuts Soak overnight
- 1 cup pitted dates Soak in hot water for 3-4 minutes
- 1/3 cup unsweetened shredded coconut
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract alcohol free
- 1 Tbsp water Add a Tbsp of water as needed to help with blending
Coconut Filling
- 1 cup coconut butter, softened
- 1 can coconut cream (topping from the coconut milk can only)
- 1/4 cup maple syrup
- 1/4 cup lemon juice Juice from 1 large lemon
- 1 Tbsp lemon zest zest from 1 lemon
- 1 tsp vanilla extract Alcohol free
Fruit Topping
- 1 cup sliced fruit strawberries, pineapple, grapes, blueberries
Instructions
Crust
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Pulse the soaked tiger nuts in batches in a high powered blender (if using pre-sliced tiger nuts simply pulse a few times).
-
Add in the rest of the crust ingredients to the blender and pulse until a sticky wet texture is formed. Add in a Tbsp of water at a time as needed to help blend.
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Press the crust into the bottom of a 9 inch round cake pan, lined with parchment paper. Set aside.
Coconut Filling
-
Add all filling ingredients into the blender or food processor and blend.
-
Scoop out the topping and and spread out over the crust using the back of a spoon.
Fruit Topping
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Arrange the sliced fruit on top of the filling as desired.
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Cover and place in the fridge for 4-6 hours.
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When ready to serve- lift out of the pan by the parchment paper. Use a knife to cut into slices.
Recipe Notes
Store leftovers covered in the fridge for up to 4 days.
Delicious! Like a cross between cheesecake and lemon tart. I didn’t have tigernuts so used tigernut flour instead, it worked perfectly. Thank you for all your wonderful recipes, it is making our AIP journey much more enjoyable! I’m impressed you have time to create recipes whilst teaching and studying!!
Hi Melita! Thank you so much for the feedback. I am glad it worked with tiger nut flour as some people may find that easier to find in their area! Making AIP seem doable for people is my ultimate goal! So thank you for brightening my day! Best of luck to you!
I’m excited to try this but a little nervous. I’ve just put mine in to the freezer to quick set before putting into the fridge. My filling is much less ‘ricotta’ looking than yours. I was actually able to pour it right onto the crust. Maybe my coconut butter was too warm? Also, I used a can of coconut cream as described in the recipe but wonder if that actually meant use only the cream at the top of a can of coconut MILK (which, I realize, is different). Fingers crossed!
Hi Holly,
Yes you were just suppose to use the top of the can then part that solidified. You may need to leave it in the fridge to set longer. If it doesn’t set (stays liquid) you may need to put in some gelatin powder to thicken and set it.
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