Description
Indulge in these delightful No-Bake Mini Fruit Pizzas that offer a burst of fresh flavors on a sweet crust, topped with a creamy layer and colorful fruits. A fun and easy dessert or snack option for any occasion!
Ingredients
For the Crust:
- 15 Medjool dates, pitted
- ½ cup almond butter
- 1 tsp vanilla extract
- Pinch of salt
- ½ cup pecans
- ½ cup almond meal or finely ground oats
- Optional: 1–2 tbsp chia seeds or ground flaxseeds
For the Creamy Topping:
- 8 oz cream cheese (regular or light), softened
- ¾ cup full-fat coconut milk (from a can, well-stirred)
- 1 tbsp honey or maple syrup (optional, for added sweetness)
- 1 tsp vanilla extract
For the Toppings:
- Assorted fresh fruit such as strawberries, blueberries, kiwi, mango, grapes, blackberries, or mandarin oranges
- Optional: shredded coconut or chopped mint for garnish
Instructions
- Prepare the crust: In a food processor, pulse the dates, almond butter, vanilla, salt, and pecans until a sticky paste forms. Transfer to a bowl and mix in almond meal and seeds (if using) until dough is thick and workable.
- Form crusts: Scoop out about 2 tablespoons of mixture and press into flat rounds or mini tart molds to form pizza “crusts.” Place them on a parchment-lined tray.
- Chill crusts: Refrigerate the crusts for 15–30 minutes to firm up while you prepare the topping.
- Make the topping: In a medium bowl, beat the softened cream cheese, coconut milk, sweetener, and vanilla until smooth and creamy.
- Assemble pizzas: Spread 1–2 tablespoons of the cream mixture onto each chilled crust. Top with an arrangement of fresh fruit.
- Serve or chill: Serve immediately, or refrigerate for up to 3 hours for a firmer texture. Best enjoyed the same day.
Notes
- You can substitute dairy-free cream cheese for a vegan version.
- Make ahead by prepping crusts and topping separately and assembling just before serving.
- Customize fruit toppings by season or personal preference.
- Kids love making their own combinations!
