No Bake Fruit Pizza

The recipe No Bake Fruit Pizzan is ready in around 3 hours and 30 minutes and is definitely a great gluten free, dairy free, paleolithic, and lacto ovo vegetarian option for lovers of Mediterranean food. One portion of this dish contains around 5g of protein, 26g of fat, and a total of 352 calories. For $1.59 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 10. 398 people have tried and liked this recipe. If you have medjool dates, unsweetened shredded coconut, fruit, and a few other ingredients on hand, you can make it. It is brought to you by My Whole Food Life. Several people really liked this side dish. With a spoonacular score of 52%, this dish is good. Similar recipes include No bake fruit pizza - gluten free and vegan, Fruit Bake, and Spiced Fruit Bake.

Servings: 10

Preparation duration: 30 minutes

Cooking duration: 180 minutes

 

Ingredients:

1 cup almonds

1½ cups unsweetened shredded coconut or scant ½ cup coconut butter, warmed

1 can coconut milk, refrigerated overnight, solid cream only

1-2 cups fruit, for topping

3 Tbs lemon juice, from 1 lemon

Zest of 2 lemons

¼ cup maple syrup or honey

1 cup medjool dates

Dash of Himalayan pink salt

1/3 cup unsweetened shredded coconut

1 tsp vanilla extract

Splash of vanilla extract

Splash of water if needed to help blend

Equipment:

food processor

pizza cutter

frying pan

Cooking instruction summary:

To make the crust:Pulse all ingredients together in a food processor until sticky crumbles form. Press firmly into the bottom and sides of a parchment-lined 9-inch cake pan or tart pan. (I place parchment on top and press with a flat measuring cup)To make the frosting:Add shredded coconut to a food processor to make coconut butter by blending it for about 10-15 minutes until liquified (stop to scrape down the sides a couple times, as needed.)Add the remaining ingredients and blend thoroughly. (Frosting will be thin, but thickens when chilled)Pour over crust (see notes) and set in the fridge uncovered for 20 minutes to lightly set the filling.Garnish with fruit of choice and return to the fridge for a couple of hours to firm up. When set, grab the parchment to lift pizza out of the pan. Use a pizza cutter to slice. Enjoy!

 

Step by step:

To make the crustPulse all ingredients together in a food processor until sticky crumbles form. Press firmly into the bottom and sides of a parchment-lined 9-inch cake pan or tart pan. (I place parchment on top and press with a flat measuring cup)To make the frosting

1. Add shredded coconut to a food processor to make coconut butter by blending it for about 10-15 minutes until liquified (stop to scrape down the sides a couple times, as needed.)

2. Add the remaining ingredients and blend thoroughly. (Frosting will be thin, but thickens when chilled)

3. Pour over crust (see notes) and set in the fridge uncovered for 20 minutes to lightly set the filling.

4. Garnish with fruit of choice and return to the fridge for a couple of hours to firm up. When set, grab the parchment to lift pizza out of the pan. Use a pizza cutter to slice. Enjoy!


Nutrition Information:

Quickview
351k Calories
5g Protein
26g Total Fat
28g Carbs
7% Health Score
Limit These
Calories
351k
18%

Fat
26g
40%

  Saturated Fat
17g
110%

Carbohydrates
28g
10%

  Sugar
19g
22%

Cholesterol
0.0mg
0%

Sodium
29mg
1%

Alcohol
0.49g
3%

Get Enough Of These
Protein
5g
11%

Manganese
1mg
66%

Vitamin E
3mg
26%

Fiber
6g
24%

Copper
0.48mg
24%

Magnesium
85mg
21%

Vitamin B2
0.28mg
17%

Phosphorus
153mg
15%

Iron
2mg
14%

Potassium
427mg
12%

Zinc
1mg
8%

Calcium
77mg
8%

Vitamin B6
0.13mg
6%

Vitamin B3
1mg
6%

Vitamin C
4mg
5%

Selenium
3µg
5%

Folate
17µg
4%

Vitamin B1
0.07mg
4%

Vitamin B5
0.4mg
4%

Vitamin A
94IU
2%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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