Who said pizzas have to be cheesy or savory? This dessert pie has a chocolate and almond oat base smothered in a chocolate hazelnut spread and topped with fresh cherries, coconut flakes, and dark chocolate shavings. The thin, crisp crust makes the indulgent toppings shine in the spotlight.

Chocolate Cherry Pizza Tart [Vegan, Gluten-Free]

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Serves

4

Cooking Time

20

Ingredients

  • 1 cup gluten-free large flake oats
  • 1 cup almond pulp or ground almonds (see . notes)
  • 1/3 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 2 tablespoons cocoa powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • Splash almond milk, if needed
  • 3 tablespoons dark chocolate hazelnut spread, plus more if needed
  • 12-15 fresh cherries, plus more if desired
  • Coconut flakes, for topping
  • Dark chocolate, chopped, for topping
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Preparation

  1. Preheat oven to 350°F. Toss almond pulp and oats into a food processor and blend to combine. In a saucepan, melt coconut oil on medium-high heat and add maple syrup, cocoa powder, salt, and cinnamon. Stir to combine. Add liquid mixture to the food processor and blend pie crust ingredients it becomes a dough-like texture (approximately 3-5 minutes). And a splash of almond milk if needed for blending.
  2. Create your circular tart crust by pressing the mixture into the bottom of a cake pan with removable bottom. Use a 8-inch cake pan with removable bottoms to make a pizza with a 1-inch thick base. Optional: spray the bottom of the cake pan with some coconut oil to stop the crust from sticking.
  3. Place in the oven to bake for 15-20 minutes, or until golden brown. Then remove from oven and let cool completely before popping it out the cake tray.
  4. When cooled, smother tart in chocolate hazelnut spread leaving approximately 1/2-inch for the crust. Top with fresh cherries, coconut flakes, and dark chocolate shavings. Cut into slices and serve.
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Notes

Almond pulp is the leftovers from making homemade almond milk. Instead of tossing the pulp, use it as almond meal in this recipe. It can be damp when using; there's no need to dry it out, or pre-bake it.



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