Imagine a dessert that's not just delicious, but also aligns with your health goals - introducing the Paleo Cookies Pizza with Cashew Cream! This revolutionary treat combines the indulgence of a cookie with the excitement of a pizza, all while keeping your paleo lifestyle intact. Perfect for those who crave something sweet but don't want to compromise on nutrition, this recipe is about to become your new obsession. Get ready to transform your dessert game with a creation that's as nutritious as it is irresistible!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 2 cups almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup cashews, soaked and blended
- 1/4 cup coconut milk
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Soak cashews in hot water for 30 minutes, then drain and rinse thoroughly.
- In a large mixing bowl, combine almond flour, melted coconut oil, honey (or maple syrup), egg, and vanilla extract. Mix until a smooth, consistent dough forms.
- Press the dough evenly onto the prepared baking sheet, creating a circular pizza-like shape about 1/4 inch thick.
- For the cashew cream, blend soaked cashews, coconut milk, and salt in a high-speed blender until smooth and creamy.
- Bake the cookie pizza base for 12-15 minutes, or until edges are golden brown and center is set.
- Remove from oven and let cool for 5-10 minutes.
- Spread the cashew cream evenly over the cooled cookie pizza base.
- Optional: Add fresh berries, sliced fruits, or paleo-friendly toppings of your choice.
- Slice into wedges and serve immediately. Store any leftovers in the refrigerator for up to 3 days.
Tips
- Ensure your cashews are thoroughly soaked to create the smoothest, creamiest cashew cream possible. Hot water can speed up the soaking process.
- Use a high-quality, fine-ground almond flour for the best texture in your cookie base.
- When pressing the dough, use the back of a spoon or a spatula to create an even, uniform thickness for consistent baking.
- Watch the cookie base carefully during baking - golden brown edges are your sign of a perfectly cooked crust.
- Let the cookie base cool completely before adding the cashew cream to prevent melting and maintain the cream's texture.
- For extra flavor, consider adding a sprinkle of cinnamon to the base or a drizzle of melted dark chocolate on top.
- Store leftovers in an airtight container in the refrigerator to maintain freshness and prevent the cashew cream from separating.
Nutrition Facts
Calories: 302kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
