Dessert Pizza | Every Day Dessert

Pizza for dessert? Yes, you read that correctly! Indulge your sweet tooth with this delicious, yet healthy dessert “pizza”. The fresh berries, hearty whole grains, and savory coconut found in this recipe make it a unique vegan dessert option that is filled with so many nutrients to fuel your body. A treat for lazy weekend days or brunch with friends, our Berry and Cashew Cream Dessert “Pizza” combines fabulous flavors with pleasing textures. With the easy-to-follow instructions found below, you may never refuse to make dessert again!

Nutrient Booster: Whole Grain Oats + Berries

Not only is this “pizza” decadent, but it is also heart healthy, thanks to the whole grain oats incorporated into the crust. Studies show that a diet rich in whole grains may result in a lower risk of type 2 diabetes, cardiovascular disease, cancer, and obesity . The Dietary Guidelines for Americans recommends that at least half of all the grains we eat come from whole grains. Consuming of 2-3 servings of whole grains a day can therefore play a big role in maintaining a healthy diet.

The berries are the real winner here! Berries, such as strawberries, blueberries, raspberries and blackberries, are packed with antioxidants which may protect cells from free radical damage. Berries are rich in vitamins and minerals, may help lower cholesterol levels, and have strong anti-inflammatory properties. Chronic inflammation can lead to diabetes, heart disease and other health problems. Best of all, berries are delicious when served alone, with cream or in nutritious recipes such as our Berry and Cashew Cream Dessert “Pizza”. Let us help you include them in your diet while you enjoy dessert in a healthy way.

Berry and Cashew Cream Dessert "Pizza"

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 8 servings


Cashew Cream

  • 1 cup raw cashews, soaked overnight or boiled for 20 min until tender
  • 1 tbsp sorghum syrup, or maple syrup
  • 3 tbsp water
  • 1/2 tsp vanilla extract
  • 3/4 tsp cinnamon
  • dash of sea salt

Granola Crust

  • 1 1/2 cups rolled oats, gluten-free if needed
  • 1/3 cup hemp hearts
  • 1/3 cup shredded coconut
  • 1 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup almond butter, or nut butter of your choice
  • 2 tbsp sorghum syrup, or maple syrup
  • 1 tsp coconut oil
  • 3/4 tsp almond extract


  • 4 cups mixed berries, blueberries, blackberries, raspberries and strawberries


  • Blender
  • 11" Fluted Pie Pan with Removable Bottom


Cashew Cream

  • Add cashews, sorghum syrup, water, vanilla, cinnamon, and salt into a high-speed blender and blend for 1 to 2 minutes, or until creamy. If the mixture seems too thick, add an additional tablespoon of water. Set aside.

Granola Crust

  • Preheat oven to 340 degrees F.
  • Lightly grease an 11” fluted pie pan.
  • In a medium size bowl, mix rolled oats, hemp hearts, shredded coconut, cinnamon, and salt together. Set aside.
  • In another medium size bowl, mix almond butter, sorghum syrup, coconut oil, and almond extract together. When this mixture is combined, add it to the dry ingredients from step three and mix well.
  • Place the dough in the greased pie pan and use the back of a spoon to press down the dough evenly over the pan and its sides.
  • Bake for 18-20 minutes, or until lightly browned. When done, remove from oven and let cool for 30 minutes.


  • Using the back of a spatula, spread a thin layer of the cashew cream over the crust. Arrange the berries on top and serve.


Nutrient Analysis:
Calories: 475 calories, Fat: 30 grams, Saturated fat: 6 grams, Carbohydrates: 40 grams, Sugar: 12 grams, Sodium: 80 milligrams, Fiber: 9 grams, Protein: 16 grams, Cholesterol: 0 milligrams
Disclaimer: Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff and 
Manitoba Harvest. However, we were not compensated for this post. All opinions are our own.
(1) McRae MP. Health Benefits of Dietary Whole Grains: An Umbrella Review of Meta-analyses. 
J Chiropr Med. 2017;16(1):10-18.

(2) Mah E, Schulz JA, Kaden VN, Lawless AL, Rotor J, Mantilla LB, et al. Cashew consumption reduces total 
and LDL cholesterol: a randomized, crossover, controlled-feeding trial.  Am J Clin Nutr. 2017;29.