Paleo Chocolate Chip Cookie Pizza

For the pizza cookie dough:
In a large bowl, beat together melted coconut oil and coconut sugar. Add egg white and vanilla extract and beat until well combined. Pour almond meal, baking powder, and salt into the oil mixture and stir until well combined. Stir in the chocolate chips. Cover the bowl in plastic wrap and refrigerate for 1 hour.

For the frosting:
While dough chills, drain cashews and place them into a small food processor (mine is 3 cups). Add almond milk, honey, vanilla and sea salt and blend until smooth, streaming in the melted coconut oil as you blend. Depending on the strength of your food processor, this could take a few minutes and you’ll need to stop and scrape down the sides as necessary. Once smooth, transfer to a bowl, cover and refrigerate to let the frosting thicken.

To serve:
Once the dough has chilled, preheat oven to 350°F and line a baking sheet with parchment paper. Press the chilled dough onto the prepared pan so that it forms an 8-inch circle. Bake until edges just appear a deep golden brown and the inside is still soft, about 19–20 minutes.

Let cool completely on the pan. Once cooled, spread the cashew cream frosting over top, sprinkle with extra chocolate chips and devour immediately.

Notes:
1. To soak cashews, place them in a bowl and cover with water. Cover the bowl and refrigerate for at least 8 hours to soften the cashews.
2. If you have a high powdered blender, it’s a lot easier to get the cream smooth.
3. The cashew cream frosting does soften the cookie slightly, so it is best to spread it on just before serving. However, you can do it a little bit in advance, and refrigerate the cookie to keep it firmer.