An amazingly healthy vegan dessert pizza made with a sunflower oat cookie crust and a fudge icing, this treat is oil- and refined sugar-free, and can even be enjoyed for breakfast. The ultimate summer dessert with a healthy vegan twist.
1. Make the sunflower seed oat cookie crust: Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper. Whisk together the oat flour, baking soda, and sea salt in a medium bowl. Stir in the sunflower seed butter, maple syrup, almond milk, ground flax, and vanilla extract. Mix thoroughly or work the dough with lightly wet hands until well combined. Transfer the dough onto the prepared cookie sheet and press into a compact circle about 1 inch thick with wet fingers to prevent the dough from sticking to them.
2. Bake the crust for 12-17 minutes, or until firm to the touch and lightly browned around the edges. Set it aside to cool completely while you make the icing.
3. To make the icing, combine avocado, sunflower seed butter, maple syrup, cocoa, salt, vanilla, and almond milk in a food processor fitted with the ‘S’ blade. Process until very smooth and silky.
4. Top the cooled cookie crust with the chocolate icing. Arrange desired garnishes on top, slice, and serve.
Keywords: Dessert pizza, Healthy vegan dessert pizza