Vegan Chocolate Fruit Pizza is a classic summer dessert with a twist. This healthy chocolate pizza is completely gluten-free and sugar-free, oh, and it's chocolate!
Ahh, fruit pizza. Fruit pizza (to me, at least) feels like the classic summer dessert. You have all this fresh fruit, so what do you do? Put it on a cookie of course!!
While that's all nice and good, it seems to defeat the purpose of eating the fruit. Fruit is so good for you, with tons of nutrients like fiber and vitamin C. But then you put it on a sugar-filled cookie and frosting and you can basically forget you ever had the fruit in the first place. Your blood sugar will spike so high with all that sugar, the fiber from the fruit will make very little difference.
It doesn't have to be like that though! With a plant-based fruit pizza you can have a cookie made with fruits and vegetables. Perfect for actually enjoying the fruit that you put on top, without worrying about the blood sugar spike.
When you use ingredients that are naturally sweet, like dates and sweet potato, you get that same delicious flavor, but with a dose of fiber, allowing your body to properly process the treat.
Jump to:
Why I love this Vegan Chocolate Pizza
- Dietary needs - this recipe is plant-based, oil-free, gluten-free, and refined sugar free
- Perfect summer dessert - this fruit pizza is a great way to eat all that fresh summer fruit
- Chocolatey goodness - say goodbye to regular fruit pizza, this fruit pizza is chocolate with chocolate frosting!
- Vegan version of a classic - everyone loves fruit pizza! It's a classic dessert that friends and family will love. All diets welcome
Ingredient Notes & Substitutions
Cookie
This cookie is a chip-less version of my double chocolate cookie recipe. It makes a super soft cookie (though it's still strong enough to be held like a slice of pizza).
- Date Sugar: I use date sugar because it is high in fiber and won't spike your blood sugar as much as other sugars. If you can't find date sugar or don't want to eat it, you could something like coconut sugar, or even regular cane sugar. If you do make a substitution, omit the milk - date sugar is much more absorptive than other sugars
- Maple Syrup: Maple syrup is one of the secrets of these super soft cookies. The syrup adds extra moisture for ultra soft cookies. You could sub date syrup, though this will change the color of the cookies
- Cashew or Almond Butter: either cashew or almond butter work well in this recipe - they are neutral-tasting so they add fat but not an extra flavor
- Non-Dairy Milk: any non-dairy milk works. You could even use water - the milk is just to help us get the right texture
- Ground Flaxseeds: flax helps bind the cookies together (like an egg would), so don't skip it. You could use ground chia seeds as a substitute
- Vanilla Extract
- Oat Flour: I used store bought oat flour. Homemade oat flour will work too!
- Cocoa Powder: be sure to use unsweetened cocoa powder
- Baking Soda
- Salt
Chocolate Frosting
The secret to a completely plant-based frosting that actually tastes good is using naturally sweet ingredients.
My homemade chocolate frosting recipe uses mashed sweet potato and cocoa powder for a thick and creamy WFPB frosting.
- Japanese Sweet Potato: otherwise known as an oriental potato, these sweet potatoes have a purple colored skin and white flesh. They are so sweet and creamy - perfect for frosting
- Cocoa Powder: use unsweetened cocoa powder
- Maple or Date Syrup: both maple and date syrup work well in this recipe.
- Vanilla Extract: even though this is chocolate frosting, vanilla helps enhance the overall flavor
- Salt
- Non-Dairy Milk: any type of non-dairy milk will work here. Just be sure to use unsweetened.
Toppings
I made fruit pizza and used strawberries, blueberries, raspberries, and blackberries.
You can use any fruit you'd like. And I have a list of other topping ideas below.
How to make Vegan Chocolate Pizza
Step 1. Make the cookie. Preheat the oven to 375°F. Line a circular baking sheet with parchment paper.
Step 2. In a large bowl mix the date sugar, maple syrup, cashew butter, the non-dairy milk, ground flaxseeds, and vanilla extract.
Step 3. Add in the oat flour, cocoa powder, baking soda, and salt. Stir until a dough forms.
Step 4. Place on the baking pan and flatten into a circle.
Step 5. Bake for 10-12 minutes until the cookie is firm to the touch. Let the cookie cool 1-2 minutes before transferring it from the pan to a wire rack. Let the cookie cool completely.
Step 6. Make the chocolate frosting. See this post for full instructions.
Step 7. Assemble. When the cookie is completely cool, spread the frosting in an even layer over the cookie, leaving ½" of space around the edges.
Step 8. Decorate with fruit as desired. Slice, serve, and enjoy!
Other Topping Ideas
This vegan chocolate pizza doesn't have to be a fruit pizza. You could also try:
- Chopped Vegan Reese's
- Chopped Vegan Snickers Bars
- Vegan M&Ms or Peanut M&Ms
- Peanuts & a drizzle of peanut butter
- Chopped Vegan Almond Joy & coconut flakes
- Chocolate chips or chunks
- Crumbled chocolate chip cookies or brownies
FAQ & Expert Tips
Yes, you make the cookie dough into smaller cookies and bake until the cookies are firm to the touch. The exact time will depend on the size of your cookies, but likely around 8-10 minutes.
Then just frost and decorate each cookie.
Since this is chocolate fruit pizza, I recommend my oil-free vegan chocolate frosting.
You could also head to my traditional vegan fruit pizza recipe and use the vanilla frosting recipe.
For a completely WFPB icing head over to my maple pecan cupcakes and use the frosting recipe from that post.
Since this pizza is made from whole foods, it will not act exactly like a regular cookie cake.
Unfrosted cookie: store at room temperature in an air-tight container. The cake will last for 5-7 days.
Frosted cookie, especially one with fruit: because the frosting uses minimally processed ingredients, it needs to be stored in the fridge. Store your frosted cookie cake in the refrigerator covered in plastic wrap or in aluminum foil. It will last for 7-10 days
Yes - the cookie and frosting can be easily frozen.
If you've topped your pizza with fruit, when you defrost it, the fruit will be a bit melty. If you've topped it with something else, it should defrost just fine.
To defrost, let the cookie cake come to room temperature on the counter.
Recipe Prayer
Thank you God for sweet treats. We are reminded of Your generosity and love as we enjoy them. Amen.
More Vegan Chocolate Desserts
Looking for other plant-based chocolate filled desserts? I've got you!
Tried this recipe?
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Vegan Chocolate Fruit Pizza
Ingredients
Cookie
- ½ Cup Date Sugar
- ⅓ Cup Maple Syrup
- ⅓ Cup Cashew or Almond Butter
- 6 Tablespoons Non-Dairy Milk
- 1 Tablespoon Ground Flaxseeds
- 1 Tablespoon Vanilla Extract
- 1 ½ Cups Finely Ground Oat Flour
- ½ Cup Cocoa Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
Frosting
- 2 Cups Baked Mashed Japanese Sweet Potato skins removed
- ¾ Cup Cocoa Powder
- ¼ Cup Maple or Date Syrup add more to taste
- 2 Teaspoons Vanilla Extract
- ⅛ Teaspoon Salt
- 4-5 Tablespoons Non-Dairy Milk
Toppings
- 3 Cups Chopped Fruit see post for other topping ideas
Instructions
- Make the cookie. Preheat the oven to 375°F. Line a circular baking sheet with parchment paper.
- In a large bowl mix the date sugar, maple syrup, cashew butter, the non-dairy milk, ground flaxseeds, and vanilla extract.
- Add in the oat flour, cocoa powder, baking soda, and salt. Stir until a dough forms.
- Place on the baking pan and flatten into a circle.
- Bake for 10-12 minutes until the cookie is firm to the touch. Let the cookie cool 1-2 minutes before transferring it from the pan to a wire rack. Let the cookie cool completely.
- Make the chocolate frosting. See this post for full instructions.
- Assemble. When the cookie is completely cool, spread the frosting in an even layer over the cookie, leaving ½" of space around the edges.
- Decorate with fruit as desired. Slice, serve, and enjoy!
Nutrition
Nutrition information is an estimate.
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