Brownie Fruit Pizza (No Bake, Vegan, Gluten Free)

This Raw Brownie Fruit Pizza is not only insanely easy to make, it also tastes as good as it looks. . It’s made with a chewy, rich no bake chocolate brownie base and topped off with a creamy coconut whip and fresh fruit. It’s the perfect no-bake summer dessert that just so happens to be vegan, grain-free, and packed with nutrient dense, seasonal ingredients.

I love summer desserts, especially ones that feel like a celebration. Something about a no bake, cold and creamy dessert in the summer always hits a little different, especially when seasonal berries are involved. But, as always I still use ingredients that don’t leave you with a sugar crash. This raw brownie fruit pizza is just that. A rich, fudge-like brownie base made from dates, chocolate protein, almond butter, topped with a fruity, creamy coconut whip and fresh berries. It’s what summer dessert dreams are made of!

Watch Me Make Brownie Fruit Pizza

The topping is a super easy coconut blend (I used a store bought coconut yogurt to make things super easy on myself… AND YOU, but feel free to swap in homemade coconut whip or homemade whipped cream if you prefer!) flavored with a bit of jam, layered with fresh fruit and topped with a generous drizzle of dark chocolate (because you truly can never have enough!) I used strawberries and blueberries here, but any fresh fruit you love will work, raspberries, blackberries, even fresh cherries would be so amazing! It’s one of those recipes that’s super fun to make, and eat!

Aaaaaaand since it’s totally no-bake and refined sugar-free, it’s perfect for hot summer days when you don’t want to turn on the oven, but still want something indulgent, refreshing, and a just a little bit extra. Plus with all the fun colors it would be perfect to bring to a Fourth of July BBQ or get together!

Why You’ll Love It

• No oven needed -Perfect for summertime when it’s hot and muggy out!

• Gut-friendly and grain-free -Made with dates, almond flour, and cacao!

• Protein boost - The brownie base uses chocolate protein for an extra boost, plus it adds a great deep chocolatey flavor.

• Perfect for celebrations - Makes such a fun and customizable treat for Memorial Day Weekend, Fourth of July, cookouts, etc.

What You’ll Need

• Almond flour – Adds structure and a soft, fudgy texture to the brownie base, plus it’s just blanched and ground almonds so no need to heat treat!

• Coconut flour – Helps soak up excess moisture and keep the base super thick.

• Cacao powder – For that deep chocolate flavor and extra antioxidants, feel free to use regular cocoa powder if needed.

• Chocolate protein powder – I used Truvani (Code: SARI) it’s super clean and adds such an amazing rich chocolate flavor to the brownie, plus extra protein… so win-win.

• Dates – Be sure to soak them first so they’re super gooey! They help to bind everything together and add natural sweetness.

• Almond butter – Helps everything stick together and gives a rich, buttery, brownie-like feel.

• Coconut yogurt – A thick variety like Culina or COCOJUNE works best!

• Raspberry jam – For extra fruity flavor, any variety will do, just try to get one without a bunch of added sugars.

• Maple syrup – Optional, depending on your taste and the yogurt you used.

• Fresh fruit – I used strawberries and blueberries, but any fresh, in season fruit would be perfect!

• Dark chocolate – Melted Hu Kitchen chocolate gives it a perfect final touch.

How to Make It

1. Add all brownie base ingredients to a food processor and blend until a thick dough forms.

2. Line a 5-6 inch square with parchment and press the dough into the pan. Refrigerate to firm up.

3. Mix together coconut yogurt, jam, and maple syrup to make the whip.

4. Remove the chilled brownies from pan and place onto a plate or tray.

5. Spread the coconut whip over the brownies.

6. Top with sliced fruit and drizzle with melted chocolate.

7. Slice and enjoy! Store extras in the fridge for 3–4 days.

Recommended Tools

• Food processor

• 5-6 inch square pan

• Parchment paper

• Mixing bowls

Frequently Asked Questions

• Can I use another nut butter instead of almond butter?

  Yes! Cashew, peanut butter (or sunbutter if nut free) would work great too! Just make sure it’s a smooth and drippy version for the best texture.

• Do I need to soak the dates?

  Unless your dates are super fresh and gooey, yes, soaking the dates in warm water for about 5–10 minutes will help them to blend more easily.

• Can I make this ahead?

  Definitely! You can prep the brownie base and coconut whip in advance, then assemble right before serving.

• Can I freeze these?

  Assembled, they’re best fresh, but you can freeze the brownie base. Quickly prepare the whipped topping, add the fruit, and chocolate just before serving.

Brownies, Coconut, Gluten Free, 4th Of July, Summer, Seasonal, Vegan, Dairy Free, Holiday, Chocolate, High Protein, Protein Powder, Blueberry, Raspberry, Strawberry

No Bake

American

Yield: 4-8

Author: Sari Cano

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Raw Brownie Fruit Pizza

This no-bake Raw Brownie Fruit Pizza is layered with a fudgy, protein-packed brownie base, whipped raspberry coconut cream, and fresh berries. Vegan, grain-free, and gut-friendly, it’s the perfect refreshing dessert for summer—especially the Fourth!

Prep time: 10 MinInactive time: 1 HourTotal time: 1 H & 10 M

Ingredients

For the brownie base

• ¼ cup almond flour
• 2 tbsp coconut flour
• 2 tbsp cacao powder
• 1 scoop chocolate protein powder (Truvani used)
• ½ cup medjool dates, soaked
• 2 tbsp almond butter
• Pinch of salt
• ½ tsp vanilla extract

For the whipped topping

• ¼ cup coconut yogurt
• 2 tbsp raspberry jam
• 2 tbsp maple syrup (optional)

Toppings

• Sliced fresh strawberries
• Blueberries
• ¼ cup melted dark chocolate

Instructions

1. Add all ingredients for the brownie base to a food processor. Blend until a thick dough forms.
2. Line the pan with parchment strips. Press the dough evenly into the base. Chill for at least 1 hour to firm.
3. Whisk together the coconut yogurt, raspberry jam, and maple syrup until creamy.
4. Remove brownie base from pan and place on a tray or board.
5. Spread the whipped topping over the brownies.
6. Top with sliced fruit and drizzle with melted chocolate.
7. Chill again or enjoy immediately! Store leftovers in the fridge for up to 4 days.

Notes

• Make sure dates are soaked and soft before blending.
• You can use any berries or fruit you love.
• Optional: Add crushed pistachios or shredded coconut for extra texture.

Nutrition Facts

Calories

215

Fat

13 g

Carbs

20 g

Fiber

4 g

Sugar

14 g

Protein

6 g

Calories are approximate off of 6 servings

http://feedyoursoulsari.com/blog/brownie-fruit-pizza-no-bake-gluten-free-summer-dessert

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💡 More no bake recipes you’ll love: [No Bake Matcha Brownies] / [Strawberry Pistachio Cream Protein Bars] / [ No Bake Brookie Slice ]