rainbow brownie pizza (vegan, no added sugar, gluten free)

 

Rainbows and bright colors have been on my mind lately because here in Ohio, this time of year can be really hard. Those of you living in northern and cloudy climates who struggle with winter blues will know what I mean. #wink

Which is why the more color I see on my plate the better, like this recipe I shared last week. And this rainbow brownie pizza? It’s like a sweet reminder of the promise that summer is coming.

 

So let’s dig in, shall we?

 

To make the rainbow brownie pizza, I started with a base made from my favorite brownie recipe and spread on a generous helping of date caramel. Both recipes are free of added sugar and gluten free.

If you’re wondering why date caramel instead of the cream cheese often used on fruit pizzas, it’s because I try to avoid processed vegan products which often contain ingredients that are just as unhealthy as animal-based products. And I have yet to find a homemade cream cheese recipe that I’m happy with.

 

 

We could stop right there and I would be perfectly happy, but since this is a pizza, we need some toppings, right?

For this rainbow, I chose strawberries, mandarin oranges, pineapple, kiwi, blueberries and blackberries. Of course, if these aren’t your favorites, simply swap them out with a fruit of the same color. Easy peasy.

Regardless of the fruit you choose, I highly recommend going organic for the berries because of the high pesticide content conventional berries contain. The Environmental Working Group’s Dirty Dozen list is my favorite resource for verifying which foods I want to prioritize buying organic. And since this recipe requires only a small amount of each fruit, it won’t break the bank to make this switch.

Since we don’t have a traditional round pizza pan, I chose to make the brownie base in a 9″ cake pan, filling it only half way. If you do the same thing, either make only half the brownie batter or fill two 9″ cake pans. I personally recommend the second.

To keep things simple and added sugar free, I thinned a little of the date caramel with more unsweetened almond milk for the drizzle and sprinkled cacao nibs on top. I’m working on a chocolate sauce recipe and once it’s ready, you can bet I’ll be updating this recipe to include chocolate drizzle too!

 

Rainbow Brownie Pizza
Prep Time
20 mins
Cook Time
30 mins
Cooling Time
30 mins
Total Time
50 mins
 

Chocolate, fruit and date caramel come together in this easy to assemble dessert, snack or even breakfast recipe that gets rave reviews and pleases a crowd.

Course: Breakfast, Dessert, Snack
Author: Andrea Anderson
Ingredients
  • 1 Rockier Road Brownie recipe (without the topping)
  • 1 Date Caramel recipe
  • 1 package organic strawberries
  • 6-7 mandarin oranges, peeled
  • 1/2 pineapple, peeled and cored
  • 5-6 kiwi, peeled
  • 1 package blueberries
  • 1 package blackberries
Instructions
  1. Make the brownie recipe and either press onto a well-greased round pizza pan or spread batter into two 9" round cake pans well greased and lined with a circle of parchment paper on the bottom. Baking time 5-7 minutes less if spreading batter onto a pizza pan.

  2. While the base is baking, make the date caramel and prepare the fruit. Rinse the strawberries and slice in half, peel the oranges and pull apart each section. For the pineapple, cut into bite-sized wedges. Peel the kiwi and slice into rounds. Rinse the blueberries and blackberries and gently pat dry.

  3. When the base is done cooking, let it cool before spreading on the date caramel. To speed up the cooling, you can place it in the fridge.

  4. Arrange the fruit in a rainbow pattern starting with the strawberries around the outside and working your way inward with each color of fruit. Let the orange, pineapple and kiwi slices overlap slightly.

  5. For the caramel drizzle, take 1-2 tablespoons of date caramel and thin slightly with unsweetened non-dairy milk of your choice. It should be just runny enough to pour easily off a spoon and over the fruit. If desired, sprinkle with cacao nibs.

 

 

 

mocha hazelnut torte (vegan, added sugar free, no bake, gluten free, paleo)

I can’t decide which I like better: chocolate + coffee or chocolate + hazelnuts. Hmmmm….

If you had to pick one, what would you choose? (Tell me in the comments.)

Fortunately, we don’t have to choose one over the other because I’ve brought both together is this mocha hazelnut torte! It’s a dessert that looks decadent, but contains only whole food, added sugar free ingredients, so it’s a recipe that loves your body back.

Ever since I detoxed from sugar a few years ago, I’ve been on a mission to have my cake and eat it too…just without the added sugars which keep you hooked on the very thing that brings your energy levels down and anxiety up. Thanks to dates, stevia and few other tricks, it’s made this mission much easier and I’m excited to share the results with you in my recipes.

This mocha hazelnut torte is incredibly easy to whip up and I even have a pro tip for you for easily removing those pesky hazelnut skins which would make the crust bitter. Check out the tip here over at Will Cook for Friends. It’s seriously so ridiculously easy that you’ll probably do a happy dance in your kitchen. Or at least in your head.

Because my husband and I aren’t dedicated coffee drinkers, I’ve never learned to make a good pot of coffee and don’t keep coffee in the house (shocking, I know), so I relied on Trader Joe’s Coconut Cold Brewed Coffee Concentrate for the body of the torte. If you don’t have a Trader Joe’s near you and can’t find an equivalent, here’s a cold brew coffee recipe by Wellness Mama or see the “Shop the Recipe” section at the end of the post for a link on where you can buy it online.

But let’s dig in to the recipe, shall we?

 

Mocha Hazelnut Torte

Chocolate, coffee and hazelnuts come together in this easy, no bake dessert recipe that is free of added sugars so it loves your body back whether you have one slice...or two

Course: Dessert
Author: Andrea Anderson
Ingredients
For the crust:
  • 1 cup hazelnuts, skins removed
  • 1/4 + 2T cup cocoa powder (fair trade is best)
  • 2 scoop 100% pure stevia powder
  • 1/4 tsp salt
  • 1/2 cup date paste*
For the filling:
  • 2 avocados, peeled and pitted
  • 1.5 cups cocoa powder (fair trade is best)
  • 1.5 cups date paste*
  • 2 15 oz. cans full fat coconut milk
  • 1/2 cup cold brew coffee concentrate
  • 4 tsp vanilla
  • 6 scoops 100% pure stevia powder
  • 1/4 tsp salt
Instructions
For the crust:
  1. Add all ingredients to a food processor or blender and mix until thoroughly combined and the mixture easily holds together when pinched between your fingers. Pour into a 9" spring form pan and press firmly to form the crust.

For the filling:
  1. For one of the cans of coconut milk, make sure the fat has separated from the liquid by chilling it in the fridge overnight.

  2. Depending on the size of the bowl of your food processor or blender size, you may need to do the filling in two equal batches  to ensure everything mixes thoroughly.

  3. First combine the avocado, cocoa powder, date paste, vanilla, stevia, salt and one can of coconut milk.

  4. With the other can, remove the fat and then add it to the other filling ingredients along with the coffee concentrate. Mix until thoroughly combined, scraping the bowl a couple times to make sure everything is well blended and very smooth.

  5. Pour the filling onto the crust, cover with foil and chill for at least four hours before serving. It's best if kept refrigerated. Decorate with hazelnuts or fresh fruit if desired.

Recipe Notes

RECIPE NOTES: *If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth to make about 1/2 cup of date paste. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using. Multiply quantities of dates as needed to make enough date paste for your recipe.

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • Cocoa powder: for fair trade cocoa powder which helps support farmers at fair wages, Equal Exchange is an excellent brand with a very rich cocoa flavor. I got mine at Whole Foods, but you can also find it online here.
  • Trader Joe’s coconut cold-brew coffee concentrate can also be found online here.
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping

vegan nanaimo bars (no added sugar, no bake, paleo, gluten free)

 

Last week I shared with you a no-added sugar brownie recipe that is a certified crowd please. Today I’m sharing one of my childhood favorites at Christmas time – naniamo bars. They are a Canadian thing that should take the world by storm and are named after Nanaimo, British Columbia which is on Vancouver Island. BTW…Vancouver and Vancouver Island are two must see destinations if you like to travel. But I digress…

These vegan nanaimo bars almost brought me to tears. The first time because I nailed the recipe which doesn’t always happen. The second time because I rushed the chilling process and they turned into a gooey mess when I wanted to photograph them (I forgot the first time). These pictures were my third time making and you can better believe I was praying hard they would turn out. They did. #happydance

The original nanaimo bar recipe is packed with sugar and dairy, so cue the makeover team (me) to turn them into no added sugar, vegan nanaimo bars. Which are paleo-friendly and gluten free to boot.

Let’s break it down, shall we?

 

The base: Regular nanaimo bars have a cookie-crumb base layer. This was the easiest layer to duplicate for the vegan, no added sugar option thanks to dates, almonds and coconut.

The custard layer: The traditional recipe is a custard flavor icing so it’s packed with sugar and dairy. This was the hardest layer to replicate for these vegan nanaimo bars but with a few savvy substitutions and a prayer, it turned out better than I anticipated. Yeah for a recipe win!

The top layer: Instead of melting chocolate and drizzling it over top, I chose to whip up a no-added sugar version that doesn’t harden like in the traditional recipe but gives you creamy chocolate goodness to sink your teeth into.

 

 

Even though these vegan nanaimo bars sound complicated and involved because of the three layers, they are incredibly easy to make and require zero baking. The only thing that’s really required beyond a food processor and blender is a little patience while they chill.

Like the brownies, you will get this VIP vegan nanaimo bars recipe when you become one of my newsletter friends. It’s free, of course, and not only does signing up get you extra special recipes like this one, it also saves you time by dropping new recipes right in your inbox!

Ready to get your vegan nanaimo bars recipe game on? Unlock it by clicking the picture below.

 

 

rockier road vegan brownies (no added sugar)

 

Sometimes getting a recipe just right takes awhile. Sometimes the results are only good for the garbage (yeah, that bad). And sometimes they are an unexpected blessing. This last result is exactly what happened here.

I can’t remember exactly what I was going for when I first mixed this rockier road vegan brownies recipe up. I think it might have been chocolate cookies. Anyway, whatever it was, it just didn’t happen.

Except the results were exactly what I was going for in an chocolately fudgey vegan brownie recipe. Whooop, whooop! Then inspired by another recipe I saw in a vegan cookbook, I tossed on some chopped almonds and cacao nibs. Voila! Rockier road vegan brownies.

Why rockier road?

Because in the name of all things no-added-sugar, I left out the marshmallows. See? The road just got rockier. I honestly don’t think you’ll miss that pop of sugar, though, and I’ve shared this with enough people to know you won’t hear any complaining.

The recipe for these rockier road vegan brownies is a VIP recipe which you can snag when you sign up for my newsletter here (or click the image below). I’m also including the photos for how I packaged these to give as a gift along with gift tag labels.

Let’s spread a little no-added-sugar plant-based food joy, shall we?