Soulful Saturday : Fruit & Nut Pizza

Today is Soulful Saturday!

Today I was inspired to get creative in the kitchen.  I woke up and wanted to make a breakfast bar but also a smoothie bowl so I decided to make a combo.  How about a frozen fruit and nut pizza?

I started out by making a raw date-nut pie crust and then put it in the freezer to chill and set.

Then I made a banana smoothie spread and a strawberry sauce to put on top.  Adding the toppings was easy: sliced bananas, sprinkled some chia seeds, drizzled the strawberry sauce and dusted with shredded coconut.  It was delicious!

Most of the time I throw things together in the kitchen and it’s hard for me to think back at what I added mid way through making something and taste testing it.  But here’s an estimated recipe for what I made today:

Breakfast Pizza    aka    Fruit & Nut Pizza    aka    Frozen Dessert Pizza

Pie Crust:

3 pitted medjool dates

1/2 cup almonds

1 Tablespoon pumpkin seeds

1/4 cup cashews

1 Tablespoon maple syrup

1 Tablespoon cacao powder

1 Tablespoon coconut oil

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1/2 cup – 1 cup rice puffs.

1-2 Tablespoons honey


2 frozen bananas

3-5 strawberries (fresh or frozen)

if using frozen strawberries I added about 1/4 cup coconut milk to make the mixture creamy

Here’s a video of me making the pizza:


Rough chop/mix everything EXCEPT the rice puffs and honey in a food processor or blender.  Not too much where it becomes a paste, but keep the nuts minced/chopped.  Place mixture into a large mixing bowl.

Add the 1/2 cup – 1 cup rice puffs and 1-2 Tablespoons of honey.  Mix everything together.  Using your hands to mix evenly coats the rice puffs and is much easier than mixing with a spoon.  When done form the mixture into a ball.

Put wax paper down on a flat surface.  Put the mixture in the middle of the wax paper and put another piece of wax paper on top.  Using your hands flatten the mixture to form a 1/4″ thick pizza crust; about 8″ in diameter.  When done place it on a small cutting board or flat plate to put in the freezer.  Keep it in the freezer for about 10 minutes so it sets and will stay together when cut into slices.

Now for the banana smoothie spread.  Blend 2 frozen bananas in a blender until smooth like soft serve ice cream consistency.  Put in a container and keep in the freezer until later when ready to spread on top of the pizza crust.

For the strawberry sauce: you can use fresh strawberries or frozen.  The previous day I had just taken fresh strawberries and put them in the freezer so I didn’t have any fresh ones to use for the sauce.  Fresh ones would blend easier.

For fresh strawberries blend them by themselves until smooth.

For frozen strawberries I added 1/4 cup of homemade coconut milk to make it creamier because they had a little bit of frost on them.  The coconut milk makes the consistency creamier.

Now for preparing the toppings: you can chop up fresh strawberries, bananas, kiwi, top with raspberries, blackberries, blueberries, peaches or any other fruit you’d like.  You can get creative with it.  Adding additional chopped nuts, honey, shredded coconut, chia seeds or anything else you want is great too.

Put it all together:

Remove the wax paper and place the pie crust on a cutting board or flat plate for presentation.  Spread the banana mixture evenly as the main sauce.  Place the fruit toppings on top, sprinkle with chia seeds, drizzle the strawberry sauce and dust with shredded coconut.

Freeze for another 5-10 minutes so it all sets nicely.  Slice and serve!  You can keep this in the freezer for a slice anytime during the day.

It’s got protein and natural energy to keep you going from the nuts, rice puffs, dates and fruit.




Leave a Reply