Sweet Pizza | Breakfast Recipe

Hazelnut Carob Breakfast Pizza with Figs, Raspberries and Dark Chocolate

SWEET PIZZA

This is one I've been putting off for a while, but I couldn't hold back any longer. It's time for a sweet pizza recipe. With an equal love for sweet things and pizza there couldn't be a better excuse to make one though right?

Feel free to go wild with the toppings on this one. The recipe is really versatile so why not swap out the hazelnuts for other nuts like peanuts or almonds if you prefer. And go for a fruity soya yoghurt such as blueberry, raspberry or mango. And as for the toppings, you can add your favourite fruits, there really aren't any limits to what you can create!

WHY MAKE THIS RECIPE?

• Plant based and Vegan friendly

• Quick and easy to make

• Egg free

• Dairy free

• Free from animal derived products

• Can be enjoyed chilled/frozen/semi-frozen

• Gluten free (check labels of ingredients if you have a severe allergy/intolerance)

THINKING OF TRYING THIS RECIPE?

As always I would love to see your recreations of this recipe. If you do give it a go be sure to tag me on your Instagram using @addictedtodates and #addictedtodates so that I can share your pictures in my stories!

I would LOVE to hear your feedback and see all your pictures. Have fun making it and I hope you enjoy it too x

#breakfast #dessert #sweetpizza #figs #nobake #vegan #glutenfree #refinedsugarfree #healthy #easyrecipe #veganrecipe

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Hazelnut Carob Pizza

with Fig Raspberry & Dark Chocolate

Prep time: 15 minutes

Set time: 15 minutes

Equipment: 8” cake tin (with removable base)

INGREDIENTS

BASE

15 fresh soft dates (pitted) or 1 cup date paste

¼ cup carob powder (or cacao powder)

1 cup roasted chopped hazelnuts

TOPPING

6 tbsp soya or coconut yoghurt

2 fresh figs

¼ cup crushed fresh or frozen raspberries

50g Dark chocolate

INSTRUCTIONS

1. Place the dates in a large bowl and use your hands to break them down into a paste (soak dates in warm water first if they are not soft enough).

2. Knead the carob powder and chopped hazelnuts into the date paste to form a sticky dough.

3. Press the Dough into the bottom and sides of your cake tin and place in the freezer for a minimum of 15 minutes to set.

4. Spread the yoghurt over the top of the base in a thin layer.

5. Top with sliced fresh figs, crushed raspberries and a drizzle of melted vegan chocolate.

6. Remove the tart from the tin and enjoy.

This tart can also be eaten straight from the freezer.

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