Vegan fruit pizza with maple orange cashew cream: Can you say spring and summer dessert perfection? A date, oat, and coconut oil dessert pizza crust is topped with maple orange cashew cream and seasonal fruit for a decadent yet healthy dessert, or, dare I say, breakfast!
Hello and happy Wednesday! Mid-week calls for a celebratory dessert, don’t you think? This vegan fruit pizza is something that I conjured up back in January, after my dad was going on an on about how much he loved the old fashioned fruit pizza that my mom used to make. You know, the one with a cookie crust topped with sweet cream cheese and fruit? It was actually one of my favourite desserts back in the day, too. And while I haven’t had it in years (I had sort of forgotten about it, to be honest), I thought that I would try my hand at putting a slightly healthier, vegan spin on a classic.
the details
This vegan fruit pizza is both breakfast and dessert-appropriate, consisting of a date, oat, and coconut oil crust that is lightly spiced with nutmeg; cashew maple orange cream; and fresh fruit. You can use any fruit that you like. Blueberries, peaches, strawberries, kiwi, mango, and raspberries are a few of my favourites.
It is quite easy to prepare, although I will say from the outset that the maple orange cashew cream works best when it has been refrigerated for a couple of hours so that it firms up and takes on a more spreadable consistency.
ingredients you’ll need
To make this vegan fruit pizza, you will need the following ingredients:
For the crust: Rolled oats, dates, coconut oil, sea salt, and nutmeg.
For the maple orange cashew cream: Raw cashews, maple syrup, coconut oil, sea salt, lemon juice, orange juice, orange zest, and vanilla extract.
For topping: Fresh fruit and, if you’re like me, perhaps some chocolate sauce!
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how to make this vegan fruit pizza
Make the crust: Preheat the oven to 350 degrees Fahrenheit and line a 9-inch round cake pan or pie plate with parchment paper. Place the rolled oats in a food processor fitted with the ‘S’ blade. Process until a coarse flour forms. Next, add the dates, coconut oil, salt, and nutmeg. Process until it all sticks together when pressed between your fingers. If it isn’t sticking together, add a tablespoon or two of water and continue to process until it sticks together.
Crumble the crust mixture into the prepared cake pan or pie plate and press down firmly with lightly wet hands into an even layer. Poke several holes with a fork to allow air to escape and bake for 11-13 minutes. (I baked mine for 13 minutes.) Remove from the oven and let cool for 30 minutes in the pan. Then remove from the pan and transfer to a wire rack to finish cooling.
Make the cashew cream: Place the soaked cashews, maple syrup, coconut oil, salt, lemon juice, orange juice, orange zest, and vanilla in an upright blender. Blend until ultra smooth. (If you don’t have a high speed blender, it won’t ever become ultra smooth and velvety the way that it does in a Vitamix, but that’s okay- it will still be tasty.) Transfer into a jar or container and refrigerate the cashew maple orange cream for at least 2 hours.
Assemble the vegan fruit pizza: Spread desired amount of the sweet cashew cream over the crust. Top with desired amount of fruit and slice using a sharp knife. Serve!
Note: The cashew cream makes more than you’ll need for the fruit pizza. Enjoy leftover cream as a dip for fruit, in smoothies, and over hot or cold oatmeal. Delicious and nutritious!
more vegan summer dessert recipes
- Vegan Chocolate Dessert Pizza (Easy and Healthy!)
- Vegan Chocolate Almond Butter Mousse
- No-Bake Vegan Blueberry Pecan Ice Cream Sandwiches
I hope that you love this vegan fruit pizza with maple orange cashew cream! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Enjoy!
Print
Vegan Fruit Pizza with Maple Orange Cashew Cream
- Total Time: 2 hours 13 minutes
- Yield: 10 servings 1x
Description
Vegan fruit pizza with maple orange cashew cream: Can you say spring and summer dessert perfection? A date, oat, and coconut oil dessert pizza crust is topped with maple orange cashew cream and seasonal fruit for a decadent yet healthy dessert, or, dare I say, breakfast!
Ingredients
Date Oat Crust
- 2 cups large flake rolled oats
- ½ cup soft pitted Medjool dates (pitted before measuring- about 6 large dates)
- ¼ cup virgin coconut oil, softened
- ¼ teaspoon fine sea salt
- ¼ teaspoon nutmeg
Maple Orange Cashew Cream
- 1 cup raw cashews, soaked and drained (see note)
- ¼ cup pure maple syrup
- 2 tablespoons coconut oil, melted
- Pinch of fine sea salt
- 1 tablespoon freshly squeezed lemon juice
- Zest of one orange
- ¼ cup freshly squeezed orange juice
- 1 teaspoon vanilla extract
Toppings
- Kiwi, raspberries, blueberries, peaches, mangos, strawberries, etc… let your imagination run wild
- Chocolate sauce (optional)
Instructions
- Make the crust: Preheat the oven to 350 degrees Fahrenheit and line a 9-inch round cake pan or pie plate with parchment paper. Place the rolled oats in a food processor fitted with the ‘S’ blade. Process until a coarse flour forms. Next, add the dates, coconut oil, salt, and nutmeg. Process until it all sticks together when pressed between your fingers. If it isn’t sticking together, add a tablespoon or two of water and continue to process until it sticks together.
- Crumble the crust mixture into the prepared cake pan or pie plate and press down firmly with lightly wet hands into an even layer. Poke several holes with a fork to allow air to escape and bake for 11-13 minutes. (I baked mine for 13 minutes.) Remove from the oven and let cool for 30 minutes in the pan. Then remove from the pan and transfer to a wire rack to finish cooling.
- Make the cashew cream: Place the soaked cashews, maple syrup, coconut oil, salt, lemon juice, orange juice, orange zest, and vanilla in an upright blender. Blend until ultra smooth. (If you don’t have a high speed blender, it won’t ever become ultra smooth and velvety the way that it does in a Vitamix, but that’s okay- it will still be tasty.) Transfer into a jar or container and refrigerate the cashew maple orange cream for at least 2 hours.
- Assemble the vegan fruit pizza: Spread desired amount of the sweet cashew cream over the crust. Top with desired amount of fruit and slice using a sharp knife. Serve!
Notes
Cashews can be soaked in boiling water for 45 minutes or cool water for at least 4 hours.
The cashew cream makes more than you’ll need for the fruit pizza. Enjoy leftover cream as a dip for fruit, in smoothies, and over hot or cold oatmeal. Delicious and nutritious!
Slice and store leftovers in an airtight container in the fridge for up to two days.
- Prep Time: 2 hours
- Cook Time: 13 minutes
Shannon says
Fantastic vegan fruit pizza! So tasty and I loved the photos too.
Allison says
Thanks, Shannon!