Raw Vegan Dessert Pizza

For the crust:
Rub a bit of coconut oil on a standard size pie plate, lightly covering the bottom and sides of the pie plate. Set aside.

Add the dates, almonds, oats, cocoa powder, coconut oil, vanilla and salt to a food processor and process until a chocolate “dough ball” emerges, about 2 minutes. Make sure there are no large chunks left in the mixture. Add the chocolate chips and pulse for just a few seconds. You don’t want to chop them up, just incorporate them into the dough.

Transfer mixture to your pie plate press the crust into it, making sure to cover the bottom of the pan evenly. You also want to go up the sides of the pan a bit. Set aside.

For the cashew cream:
Add the (soaked and drained) cashews, water, lemon juice, agave, cinnamon, vanilla and salt to your food processor or high powdered blender. Blend/process until smooth.

Pour sauce over the pizza crust and spread around, without going all the way to the edge of the crust (leave about an inch or so that has no cashew cream on it). Cover with plastic wrap and freeze for 4 hours, or until the cashew cream is firm.

For the chocolate drizzle:
In a small bowl, whisk together the coconut oil, agave and cocoa powder, until smooth. Set aside.

Putting it all together:
Remove the pie plate from the freezer about 30 minutes before you plan to add your toppings. This will make the pizza crust come out of the pan much easier. Remove it from the pan and place on a large plate, cutting board or serving platter. Layer strawberries, raspberries and kiwis on your pizza, overlapping just a bit. Drizzle with chocolate, cut into pizza slices and serve.