Strawberry Banana Dessert Pizza

Serves: 12
Hands-on time: 15 minutes
Total time: 1 hour, 25 minutes

INGREDIENTS:

• Olive oil cooking spray
• 1 cup raw unsalted almonds
• 1 cup old-fashioned rolled oats
• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1 egg
• 1/4 cup pure maple syrup
• 2 tbsp coconut oil, melted and cooled
• 2 tsp pure vanilla extract
• 1/2 cup pitted dates
• 1/2 cup cooked or BPA-free canned cannellini beans
• 1/3 cup organic firm silken tofu
• 2 tbsp Sucanat
• 1/2 tsp pure vanilla extract
• 6 tbsp natural unsweetened cocoa powder
• 1 small banana, thinly sliced
• 2/3 cup fresh thinly sliced strawberries
• 3 tbsp shredded unsweetened coconut

INSTRUCTIONS:

1. Preheat oven to 325°F. Mist a 9-inch springform pan with cooking spray.
2. In a food processor, process almonds and oats into fine crumbs. Transfer to a large bowl and add flour, baking powder and salt. Whisk to combine; wipe out food processor.
3. In a medium bowl, whisk egg, maple syrup, coconut oil and vanilla. Fold into dry mixture until a soft, sticky dough forms. Transfer to pan. With moist hands, press into an even layer. Bake until edges are lightly browned, about 15 minutes. Let cool in pan completely.
4. Meanwhile, in a small saucepan, add dates and enough water to cover by 1 inch. Bring to a boil, reduce heat to medium-low and simmer for 10 minutes. Remove dates from saucepan and transfer to food processor. Add 1/4 cup date cooking water, beans, tofu, Sucanat and vanilla. Process until smooth. Add cocoa powder and process until smooth. Transfer to a medium bowl, cover and refrigerate for one hour.
5. Spread cocoa mixture evenly over crust. Top with banana, strawberries and coconut and remove from springform just before serving.

Nutrients per serving (1/12 of dessert pizza): Calories: 190, Total Fat: 8 g, Sat. Fat: 3 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 25 g, Fiber: 5 g, Sugars: 12, Protein 5 g, Sodium: 77 mg, Cholesterol: 18 mg