Sugar Cookie Fruit Pizza with Cashew Cream (GF, Low Carb, Vegan)
Author: Unconventional Cooks
Serves: 4-6 slices
Ingredients
Crust:
1 cup almond flour
1 tbsp coconut flour
2 tbsp maple syrup
½ tsp baking powder
½ tsp vanilla
1 tbsp unsweetened plain yogurt
Pinch of salt
Cashew cream
¼ cup raw cashews, soaked in hot water for 1 hour
¼ cup unsweetened plain yogurt
1 tbsp maple syrup (+more to taste if needed)
¾ tsp vanilla
1 tsp coconut flour to thicken
Toppings:
Seasonal Fruits: We use Strawberries, blueberries, kiwi
Optional: Nut Butter, Chocolate, Nuts, Coconut flakes,Honey (if fruits are not sweet enough), Fresh Mint
Instructions
Crust: Preheat oven to 350F.
Combine all crust ingredients in a bowl until it forms a dough.
Line a baking tray with parchment paper or baking mat. Flatten out the dough into a round circle (around 8 inch),
Bake for 10-12 mins until brown. Let it cool completely.
Cashew cream: drain the cashews and place all the ingredients except coconut flour in the blender. Blend until completely smooth. Taste and test and adjust sweetness. Stir in coconut flour to thicken the cream. I would add only a little at a time, you can add if you want it thicker.
Optional: you can add a few drops of strawberry juice to make the frosting pink!
Assembly: Take the crust out of the oven. Let it cool completely (30 mins), Spread cashew cream on top leaving a rim on the outer edge.