This is one I've been putting off for a while, but I couldn't hold back any longer. It's time for a sweet pizza recipe. With an equal love for sweet things and pizza, there couldn't be a better excuse to make one though right?
Feel free to go wild with the toppings on this one. The recipe is really versatile so why not swap out the hazelnuts for other nuts like peanuts or almonds if you prefer. And go for a fruity soya yogurt such as blueberry, raspberry, or mango. And as for the toppings, you can add your favorite fruits, there really aren't any limits to what you can create!
WHY MAKE THIS RECIPE?
- Plant-based and Vegan friendly
- Quick and easy to make
- Free from animal-derived products
- Can be enjoyed chilled/frozen/semi-frozen
- Gluten-free (check labels of ingredients if you have a severe allergy/intolerance)
MORE VEGAN BREAKFAST RECIPES
- 8 (56 g) fresh soft dates, pitted, or 1 cup date paste
- ¼ cup (22 g) carob or cacao powder
- 1 cup (120 g) roasted chopped hazelnuts
- 6 tablespoons (88 g) coconut or soy yogurt
- 2 fresh figs
- ¼ cup (30 g) fresh or frozen raspberries
- ¼ cup (44 g) dark chocolate, for garnish
- Place the dates in a large bowl and use your hands to break them down into a paste (soak dates in warm water first if they are not soft enough).
- Knead the carob powder and chopped hazelnuts into the date paste to form a sticky dough. Press the dough into the bottom and sides of your cake tin and place it in the freezer for a minimum of 15 minutes to set.
- Spread the yogurt over the top of the base in a thin layer. Top with sliced fresh figs, crushed raspberries, and a drizzle of melted vegan chocolate.
- Remove the tart from the tin and enjoy.
- This tart can also be eaten straight from the freezer.
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