No-Bake Mini Fruit Pizzas

• medjool dates, pits removed↗15
• almond butter↗0.25 cup
• vanilla↗1 teaspoon
• salt↗0.25 teaspoon
• pecans↗0.5 cup
• almond meal, hazelnut meal, ground oats, etc.↗0.5 cup
• chia seeds, flax, etc.↗1
• Neufchatel (reduced fat cream cheese), softened↗8 ounce
• full fat canned coconut milk↗0.75 cup
• honey (raw local honey = best!)↗1 tablespoon
• fruit toppings of choice like raspberries, strawberries, kiwi, and mango

Step-by-step instructions

1. 1

   For the crust/dough, place the dates, almond butter, vanilla, salt, and pecans in a food processor. Pulse a few times and push the mixture down with a spoon between pulses to help it move through the food processor (maybe not necessary if you have an awesome food processor, which I do not). When the mixture is mostly smooth and sticky like a dough, transfer to a bowl and mix in your nut meal and chia/flax to help the mixture bind together. You should end up with one large dough ball and you should be able to touch it without getting it stuck all over your hands, although your hands may be greasy after working with it. Press this dough into mini muffin tins, regular muffin tins, or individual tart molds. Freeze for 1-2 hours to help them hold their shape.

2. 2

   Heat the coconut milk to incorporate the fat and the water. When it’s smooth, set aside to cool. After it has cooled to room temperature, beat the cream cheese, coconut milk, and honey with an electric mixer until smooth. Cut up your fruit into small slices.

3. 3

   Remove from the molds and fill with a few spoonfuls of the filling and top with sliced fruit. Store finished fruit pizzas in the fridge.