comment icon 103 more comments That being said, today’s dessert is a rock star of a raw dessert that closely resembles our family favorite, Fruit Pizza. There’s no sugar cookie crust here – wahhhhh! But honestly, I’m going to blow your mind and my own mind right now: I don’t even miss it. This alternative crust is my new dessert base staple – it’s raw and full of nutrition and SERIOUSLY YUMMY thanks to the dates, almond butter, vanilla, and pecans. I pinkie promise would not feed you this idea if it did not taste deliciously desserty. So with the sweet, soft, chewy crust taken care of, let’s fill those little crusts up with some heavenly —> coconut cream cheese frosting! <— and some fresh, bright fruit. And suddenly things are looking reeeeal good for us in the raw, nutritious, can’t-stop-love-it-so-much healthy dessert department. But like I said, mixed feelings. No-Bake Mini Fruit Pizzas can stay, but on the other hand, I think every obnoxious dessert healthification that I have ever been involved with has been a complete train wreck. If you want a full run-down of some of these epic fails, they’re all yours – eat your heart out. Except eeww. Can we talk about something semi-related for a minute? That would be how I’m going to keep a container of this coconut cream cheese filling in my fridge for the rest of summer because it is fruit’s best friend. And my best friend. It’s like something otherworldly. So when you’re making this recipe and you have the crusts chilling in the freezer and you have your juicy fruit laying right there on the cutting board and you’re sitting in front of the bowl of freshly whipped coconut cream cheese filling, and you’re asking yourself if it’s okay to dunk your face in it? The answer is yes. You most definitely have permission to pre-dessert your dessert with a little appetizer of fruit and coconut cream cheese “dip.” Okay, I’ve already talk-typed too much today. In my mind I am capable of writing a short post – in reality I have to say everything for five hundred paragraphs. In addition to meeting people at three very delicious restaurants today for breakfast, lunch, and dinner (there could be worse problems), I have a bunch of things to do before Sunday when we leave for a little getaway with Bjork’s family. I can’t wait to show you pictures of the place we’re staying – it’s unreal with lake views and patios galore. Squeee! So I’m out, in like, two paragraphs. So much to prepare! like all the snacks! Bottom line with these No-Bake Mini Fruit Pizzas is that they’re a great way to enjoy dessert without feeling like you just killed your body with a refined sugar overload. Wait, though: I do not judge regular sugar cookie and powdered sugar frosting fruit pizza eaters AT ALL! You guys. It’s like our favorite food ever. But these non-regular No-Bake Mini Fruit Pizzas are where we’re at right now – natural sugar and sweetness and creaminess and yummy crust shells that are mind-consumingly delicious with lots of feel-good ingredients to make you feel glowy and healthful and awesome. One last note: I tried to decorate these with cool fruit patterns and I basically had a nervous breakdown. Bjork told me to get out of the house. Not joking. I was completely beside myself for not being able to slice fruit and arrange it prettily on top of a mini no-bake mini fruit pizza while also taking pictures. Like why are my fingers big clunky logs? Some things like fruit arranging are better left to my patient sister – check out her gorgeous fruit pizza design for inspo and/or just prop your fruit on top, like I ended up doing in an effort not to smash everything in frustration. I bet you wish you were there for that moment. Special times with fruit pizza decorating. Happy weekend, friends! The little tart pan that I used had 4 servings (see picture) – I could have made 6 of that size with the amount in this recipe. If you used a muffin tin or a mini muffin tin you’d end up with more like 12 servings. Nutrition facts are for 1 fruit pizza when making 12. 4.7 from 14 reviews Sometimes it’s hard to get the crust mixture going through your food processor – it depends on how moist your dates are. It can help to add a tiny bit of water, but if you do, you’ll really need to add some almond meal, flax, etc. to make up for that extra moisture. You can also store these in the freezer but I would recommend freezing just the crust and the filling and letting it thaw out before topping with fresh fruit.
