Sweetly Raw – Halloween Cookie Pizza (Vegan, Gluten free)
With Halloween just around the corner, I thought it would be fun to make a healthy cookie pizza fit for the occasion! While I made it with this time of year in mind, this dessert could be enjoyed really any time of the year - top it with seasonal fruit (berries would be lovely on here in the summer).
I also have a special surprise for you further in the post!
What toppings would be on YOUR ideal cookie pizza?
For me, it's GOT to have chocolate (big surprise right? haha). I'm flexible about all other toppings lol.
I've started with a 6 ingredient vegan and gluten free cookie, topped it with creeeamy matcha frosting, kiwi, orange, nectarine, goji berries, coconut flakes, and a rich dark chocolate drizzle.
How can anyone say no to a slice of this pizza?! 🙂
Do Matcha, my favourite matcha company, has sponsored today's post to bring you today's recipe AND not only that but they're offering my readers a %20 discount for the next two weeks! I hope you'll try their matcha - its seriously the best I've had and that's why I continue to work with them and have turned down collaborating with other matcha companies. If you want the most bright green, FRESH matcha, try theirs. You probably already know that I'm an especially huge fan of their low caffeine matcha. Since I'm a bit caffeine sensitive, it's perfect when I want to drink matcha on an empty stomach.
Honestly, this recipe is easier than you think it's going to be based on first glance. I promise! And you can top it with whatever things you have in your kitchen. Frozen, thawed berries would be great too, and probably very Halloweeny as they melt and get juicy.
You can bake the cookie it so that its a little more on the soft side or slightly crispy.
The pizza yields 8 good sizes pieces.
Halloween Cookie Pizza
1 cup blanched almond flour
1/2 cup oat flour
1/4 teaspoon baking powder
3 tablespoons maple syrup
3 tablespoons melted coconut oil
Preheat an oven to 350F. Whisk the dry ingredients together in a bowl along with a few pinches of salt if you want. Add the maple syrup and coconut oil. Stir well to form a smooth dough and roll it into a large ball. Press it evenly into a round shape about 8" on a parchment paper lined baking tray. Bake for 18-20 minutes until golden brown and fragrant.
I could eat this frosting by the spoonful. Its so luscious and creamy - not too sweet either. This recipe will give you more than you need, or you can just slather extra on the cookie crust.
1 cup full fat coconut milk
1/2 cup raw cashews
4 tablespoons maple syrup
1/3 cup melted coconut oil
1 1/2 tablespoons matcha powder
1/2 teaspoon pure vanilla extract
Blend the coconut milk, cashews, and maple syrup in a blender until completely smooth. Add the oil, matcha and vanilla. Blend again to incorporate. Pour into a large shallow dish like an 8x8" or 9x9" and place into the fridge for at least 12 hours (overnight) until it firms up. The large dish allows it to firm up faster and properly. Spread a thick layer evenly over the cookie.
2 tablespoons maple syrup
2 1/2 tablespoons cacao powder, sifted
1 tablespoon melted coconut oil
Whisk all ingredients together in a small bowl set over a pot of hot water, until smooth. It needs to stay warm to stay fluid for drizzling. Leftover sauce can be stored in the fridge and set in hot warm to liquify when needed. Drizzle in circles over the frosting and then run a chopstick, toothpick or skewer from the middle to the outer edges so that it looks like you have 8 pieces.
It's up to you! Here are some yummy options:
Fruit: kiwi, peach, berries, nectarine, orange, goji berries, sliced grapes, cherries. Avoid bananas as they'll turn brown quickly.
Coconut flakes, cacao nibs, nuts, seeds, chocolate chips...
As I mentioned above, Do Matcha is offering you a whopping 20% discount on all of their products for the next 2 weeks!! If nothing else, I highly recommend trying their low caffeine matcha (I don't know of any other companies who offer it).
You can use the 20% discount code and order their products HERE.