Beat the Heat Frozen Dessert Pizza

Vegan, gluten-free, no bake/raw, soy-free

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Growing up, my sister and I often requested a the popular dessert pizzas from Dairy Queen for special occasions. This is my vegan, healthier take on it. I don’t miss the store-bought version one bit! Be sure to freeze the bananas the night before so that they are ready when you make the pizza. This recipe is from The Oh She Glows Cookbook.

Yield
8 to 12 slices
Prep Time
25 Minutes
Cook time
0 Minutes
Chill time
15
Total Time
25 Minutes

Ingredients:

FOR THE CRUST:
  • 2 cups (500 mL) rice crisp cereal
  • 2 tablespoons plus 1 1⁄2 teaspoons (37 mL)
  • brown rice syrup or coconut nectar syrup
  • 2 tablespoons (30 mL) coconut oil, melted
  • 4 teaspoons (20 mL) cocoa powder
  • 1 batch Banana Soft Serve
FOR THE TOPPINGS:
  • 1⁄3 cup (75 mL) dark chocolate chips
  • 2 teaspoons (10 mL) coconut oil
  • 1 tablespoon (15 mL) roasted almond
  • butter or peanut butter
  • 1 tablespoon (15 mL) coconut oil, softened
  • 1 teaspoon (5 mL) pure maple syrup
  • 4 teaspoons (20 mL) toasted sliced
  • almonds
  • 2 teaspoons (10 mL) cacao nibs or
  • chopped chocolate
  • 1 tablespoon (15 mL) shredded
  • unsweetened coconut

Directions:

  1. Line a pizza pan with a circle of parchment paper.
  2. Make the Crust: In a large bowl, mix the cereal, brown rice syrup, oil, and cocoa powder until all the cereal is coated. Spoon the crust mixture onto the prepared pizza pan and spread it out into a 10-inch (25-cm) circle. Add a piece of parchment paper on top and press down with your hands to compact the mixture and form the shape. Place the pan in the freezer for 5 to 10 minutes, until firm.
  3. Gently spread the Banana Soft Serve over the chilled crust, leaving about 1 inch (2.5 cm) around the edge. Return the pan to the freezer for 5 to 10 minutes.
  4. For the Toppings: In a small saucepan, melt the chocolate chips and 2 teaspoons (10 mL) of the oil over very low heat. When two-thirds of the chips have melted, remove the pan from the heat and stir until completely smooth.
  5. In a small bowl, stir together the almond butter, remaining 1 tablespoon (15 mL) oil, and the maple syrup. Transfer the mixture to a plastic baggie and snip off the corner so you can “pipe” it onto the pizza.
  6. Drizzle one-third of the melted chocolate over the pizza and “pipe” on one-third of the almond butter mixture. Immediately sprinkle the pizza with half of the sliced almonds, cocoa nibs, and coconut. Repeat this entire step until you don’t have any toppings left.
  7. Return the pizza to the freezer for 5 to 10 minutes more, then slice and serve immediately. This pizza is best enjoyed frozen, straight from the freezer, and will melt
    quickly.

Tips:Instead of the Banana Soft Serve, you can substitute 2 cups (500 mL) of your favorite non-dairy ice cream. Feel free to get creative and use any toppings you desire. The sky is the limit!
For a soy-free option, use soy-free non-dairy chocolate (such as Enjoy Life brand).

Recipe reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © GLO BAKERY CORPORATION, 2014.

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