This vegan dessert pizza has a sweet, chewy no-bake base and is topped with a blackberry yoghurt sauce that is sweetened with banana. Not only is it perfect for sharing with friends or enjoying with a cup of tea, but made from healthy ingredients too! Leave in the fridge for a go-to indulgent snack.
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I wanna start this post on a somewhat unrelated, but important reminder. It’s a principle that I try to bring into my life as much as possible, so I want to share it on here. Working on your mindset takes as much hard work as, for example, getting fit or learning a new skill. Thinking about and saying you’ll implement a particular change is the first step. But there’s still so much work to do afterwards.
I’ve lost count of the amount of times that I’ve said: ‘okay, from now on, I’m gonna be kind to myself and stop negative self-talk’. What often happens just hours later? I compare myself to others, focus on meaningless inconveniences, and take every opportunity to criticise myself for minor things – without even consciously intending to!
We can’t always be perfect. Just like with breaking any other bad habit, it takes a lot of effort to replace our thought patters and mindset as a whole. But I can’t overstate the importance of doing so. After all, mindset impacts everything from our motivation to how we see ourselves and our happiness and we can’t afford laziness when working on it.
So, today, I encourage you to evaluate those negative thoughts and replace them whenever possible. Take a step back and ask whether your thoughts serve you and your goals, or do the opposite. Are they really true? Would you say the same thing to a friend or a loved one? At first, you might not believe yourself, but over time you’ll attract more positive energy and see your whole world change.
Now, onto this vegan and gluten-free no bake dessert pizza.
I don’t even know where to start! I came up with this recipe when I found myself in a bit of a dessert funk. With plenty of savoury ideas going, I still fell back on fruit, store-brought options and toast to satisfy my ‘something sweet after dinner’ cravings. Nothing wrong with those, but I love to switch things up – as I also hadn’t made pizza in a while, I saw the opportunity and I took it.
Anyone can fall in love with this sweet pizza. It’s ideal for sharing with friends (bonus points if you have pizza for your main course too) and taking a few slices to school/work as a snack. I love mine with a cup of tea for breakfast. After all, while it tastes so perfectly indulgent, you’d be surprised to find out that it’s rather healthy too! The ingredients are very simple and all the sweetness comes from dates, berries and banana. And while the finished product looks rather fancy, the preparation couldn’t be easier.
Vegan dessert pizza crust
For the crust, we only need 5 ingredients: gluten-free rolled oats, coconut flour, pitted medjool dates, peanut butter and unsweetened almond milk. Throw those into a food processor and process for a couple of minutes until well-combined. Then, scoop out the dough and use either your hands to press it into a disk of around 30cm in diameter.
You can then top and eat it straight away, but I prefer to leave it in the fridge for at least an hour to give it a chewier texture and make it easier to divide into slices.
Tofu blackberry ‘sauce’
As with many of my recipes (think black bean cookie sandwiches and chickpea smoothie bowls), the pizza sauce contains a secret ingredient: tofu! It’s completely flavourless, but brings a creamy texture and even a bit of protein too.
In a food processor, combine it with a little bit of coconut yoghurt, 1/2 a banana, a handful of blackberries and some spirulina. The spirulina is totally optional and doesn’t change the flavour, but I like to add it to make the colour even more magical.
Take out the sweet pizza base from the fridge, spread on a thick layer of the sauce and then decorate as much or as little as you want. Fresh fruit and berries work well on no-bake desserts, but I also added fresh blackberries, goji berries, dark chocolate, desiccated coconut and puffed buckwheat. Get creative with it and use whatever sweet toppings you have in the fridge/cupboards!
I’m seriously obsessed with this treat because it’s:
- No-bake – ideal for those days when you don’t feel like switching on the oven.
- Sweetened with natural ingredients.
- Super easy to make, even if you’re a vegan dessert newbie.
- Great for sharing.
- Versatile: you can have it as breakfast, snack or dessert.
- A perfect combination of chewy and sweet.
Another fact about this dessert is that one slice is never enough. In my house, they always seem to disappear in minutes! So, I think I’m gonna quit rambling because you all have delicious sweet pizza to try out!
Notes and modifications
- Chill the base for at least an hour, but up to 4 gets the best results.
- The pizza slices might be a bit hard to lift at first, so I’d recommend using a cake slice to do so.
- Add more or less banana to the sauce, depending on how sweet you want it to be.
- Feel free to swap out the peanut butter for any nut or seed butter of your choice.
Products I used:
Some other recipes you might enjoy…
- Protein-packed Chocolate Smoothie Bowl With Cookie Dough Bites
- Savoury Oat And Tofu Vegan Egg Muffins
- How To Make Perfect Vegan Oatmeal – A Step-By-Step Guide
Let me know in the comments: have you ever tried dessert pizza before? How are you working on improving your mindset at the moment? If you give this recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations!
No-bake Blackberry Dessert Pizza (Vegan and Gluten-free)
For the base
- 1 1/4 cup gluten-free rolled oats
- 3 tbsp coconut flour
- 8 pitted medjool dates
- 4.5 tbsp peanut butter
- 2 tbsp unsweetened almond milk
For the blackberry sauce
- 5 oz extra firm tofu
- 1/4 cup coconut yoghurt
- 1/2 large banana
- 1/4 cup blackberries
- 1/2 tsp spirulina optional
- fresh blackberries
- fresh strawberries
- fresh kiwis
- goji berries
- desiccated coconut
- chopped dark chocolate
- puffed buckwheat
- To make the base, place the gluten-free rolled oats, coconut flour, medjool dates, peanut butter and almond milk into a food processor. Blend until a sticky dough is formed. On a large dinner plate or baking tray, press into a circular disk with your hands and leave to chill in the fridge for at least an hour (up to 4 gets the best results).
- Make the sauce by placing the tofu, coconut yoghurt, banana, blackberries and spirulina into a food processor. Blend until smooth and well-combined.
- Spread the sauce sauce onto the base using a spoon or a knife and decorate with toppings of your choice. Enjoy straight away, or leave in the fridge for up to 3 days.
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