Indulge yourself with this delightfully sweet, yet healthy, dessert “pizza”! With the addition of fresh berries, hearty whole grains, and savory coconut, this is one breakfast recipe that is sure to leave your taste buds wanting more. Perfect for lazy weekend days or brunch with friends, our Berry and Cashew Cream Dessert “Pizza” is guaranteed to be on repeat in your kitchen thanks to the fabulous flavors and easy-to-follow instructions. We are positive that you are going to fall head over heels in love with this unique vegan dessert option. It’s one of our favorites; we just can’t get enough!
Not only is this “pizza” decadent, but it’s also heart healthy, thanks to the whole grain oats present in the crust. Studies have shown that a diet rich in whole grains may result in a lower risk of type 2 diabetes, cardiovascular disease, cancer, and obesity (1). Studies also suggest that the consumption of 2-3 servings of whole grains a day can play a big role in prevention, so all the more reason to include these grains in your daily diet. Not only do the whole grains help improve health immensely, but so do the cashews! Cashews have been shown to decrease LDL cholesterol and total cholesterol when replacing high-carbohydrate snacks during the day (2). Consuming cashews, like the ones in this easy dessert “pizza”, is a great way to manage total cholesterol.
We just love that there are so many heart healthy and revitalizing ingredients in this recipe, all which make it so easy to feel whole, alive, and well. So go ahead, get your fill and indulge with this yummy dessert!
Add cashews, sorghum syrup, water, vanilla, cinnamon, and salt into a high-speed blender and blend for 1 to 2 minutes, or until creamy. If the mixture seems too thick, add an additional tablespoon of water. Set aside.
Preheat oven to 340 degrees F.
Lightly grease an 11” fluted pie pan.
In a medium size bowl, mix rolled oats, hemp hearts, shredded coconut, cinnamon, and salt together. Set aside.
In another medium size bowl, mix almond butter, sorghum syrup, coconut oil, and almond extract together. When this mixture is combined, add it to the dry ingredients from step three and mix well.
Place the dough in the greased pie pan and use the back of a spoon to press down the dough evenly over the pan and its sides.
Bake for 18-20 minutes, or until lightly browned. When done, remove from oven and let cool for 30 minutes.
Using the back of a spatula, spread a thin layer of the cashew cream over the crust. Arrange the berries on top and serve.
Calories: 475 calories, Fat: 30 grams, Saturated fat: 6 grams, Carbohydrates: 40 grams, Sugar: 12 grams, Sodium: 80 milligrams, Fiber: 9 grams, Protein: 16 grams, Cholesterol: 0 milligrams
Disclaimer: Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff and Manitoba Harvest. However, we were not compensated for this post. All opinions are our own.
(1) McRae MP. Health Benefits of Dietary Whole Grains: An Umbrella Review of Meta-analyses. J Chiropr Med. 2017;16(1):10-18. https://www.ncbi.nlm.nih.gov/pubmed/28228693 (2) Mah E, Schulz JA, Kaden VN, Lawless AL, Rotor J, Mantilla LB, et al. Cashew consumption reduces total and LDL cholesterol: a randomized, crossover, controlled-feeding trial. Am J Clin Nutr. 2017;29. https://www.ncbi.nlm.nih.gov/pubmed/28356271