• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Pretty Pies
menu icon
go to homepage
  • Recipes
  • Cookbooks
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cookbooks
    • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home >> Pie

    No-Bake Fruit Pizza {Vegan, Paleo}

    Published: Jun 6, 2016 · Modified: Jul 15, 2019 by Emily · This post may contain affiliate links · 23 Comments

    A crowd-pleasing refreshing dessert you'll want to make all summer long: fruit pizza! It's easy to make-- no baking! You'd never know it has no gluten, dairy or refined sugar (Vegan & Paleo)No-Bake Fruit Pizza (Dairy-Free, Gluten-Free)

    WELCOME TO YOUR FAV SUMMER TREAT

    Ahh, summer! I love you. Hanging by the pool. Longer days with a relaxed pace. Family vacations to warm sunny beaches. And lots of BBQs and parties!

    If you're going to a cookout this summer or gathering for Memorial Day or the 4th of July, this No-Bake Fruit Pizza a perfect dessert to bring. Total crowd pleaser!

    My whole family LOVES this recipe. It's something I've made over and over, and I bet you'll want to, too! Bonus- you can make it look super festive using red & blue berries 🙂  No-Bake Fruit Pizza (Dairy-Free, Gluten-Free)

    This is not 1985

    Have you tried a fruit pizza? It was popular many years ago.. but it was made with packaged cookie dough, marshmallow fluff and/or cool whip, and lots of refined sugar.

    Well, you won't find ANY of those ingredients here. This healthier fruit pizza is made with a few simple whole food ingredients like almonds, dates, coconut, lemons and a touch of maple syrup or honey. And fruit, of course!

    This dessert is raw, gluten-free, dairy-free, egg-free, grain-free, refined sugar-free, vegan and Paleo. (That's a mouthful)  But even those who eat a standard American diet will enjoy this! 🙂No-Bake Fruit Pizza (Dairy-Free, Gluten-Free)

    Giant Cookie + Healthy Frosting

    The crust is like a big chewy cookie. And it's filled with a thick frosting made with easy homemade coconut butter and decadent coconut cream! YUM.

    Look at the thick layer of frosting you can really sink your teeth into. Yaaas. But it's not like the sicky-sweet kind you'd get from frosting in a can. It's bright, lemony, and so much healthier! Get in my belly.

    Plus, it's super simple to make. All you need is a food processor to to the work. No need to turn on your oven on a hot summer day.

    FRUITY-LICIOUS

    Summer also means lots of fruits in season! Beautiful fresh decorations for yummy treats. You can use whatever fruit you like on your fruit pizza.

    And get your creative juices flowing to make your own design! It's so fun! Peaches, raspberries, blackberries, kiwi, and sliced grapes would all be good choices to use. But I especially like how the lemon complements strawberries and blueberries.

    ENJOY your pizza, friends!! 🙂

    Click image below to save this recipe on Pinterest:

    No-Bake Fruit Pizza (Dairy-Free, Gluten-Free)

    No-Bake Fruit Pizza {Vegan/Paleo}

    Fruit Pizza is the perfect festive dessert to bring to a summer cookout or party!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 30 minutes
    Cook Time: 0 minutes
    Total Time: 3 hours 30 minutes
    Servings: 10 slices
    Author: Emily

    Ingredients

    Crust:

    • 1 cup almonds
    • â…“ cup unsweetened shredded coconut
    • 1 cup medjool dates
    • Dash of Himalayan pink salt
    • Splash of vanilla extract
    • Splash of water - if needed to help blend

    Lemon Frosting:

    • 1 ½ cups unsweetened shredded coconut - or ½ cup coconut butter, melted
    • 1 13.7 oz can coconut milk - solid cream only
    • ¼ cup maple syrup
    • 3 Tbs lemon juice
    • Zest of 2 small lemons
    • 1 teaspoon vanilla extract
    • 1 ½ cups Fruit for topping

    Instructions

    To make the crust:

    • Pulse all ingredients together in a food processor until sticky crumbles form. Press firmly into the bottom and sides of a parchment-lined 9" cake pan or tart pan. (I place parchment on top and press with a flat measuring cup)

    To make the frosting:

    • Add the shredded coconut to a food processor to make coconut butter by blending for about 15 minutes until liquified (stop to scrape down the sides a couple times, as needed.)
    • Add the remaining ingredients and blend thoroughly. (Frosting will be thin, but thickens when chilled)
    • Pour over crust and set in the fridge for 20-30 minutes (uncovered) to lightly set the filling.
    • Garnish with fruit of choice and return to the fridge for a couple of hours to firm up. When set, grab the parchment to lift pizza out of the pan. Use a pizza cutter to slice. Enjoy!

    Notes

    Disclosure: this post contains affiliate links. If you click through and make a purchase, I may earn a small percentage at no additional cost to you.

    I recommend Thai Kitchen Organic Coconut Milk.
    Make sure to always buy full fat coconut milk (in a can, never a carton). Save the leftover coconut water! It's very healthy and full of electrolytes. I put mine in smoothies and homemade frappuccinos. 🙂
    To Store: Keep refrigerated, loosely wrapped. Should last about 5 days, depending on which fruit you choose.
    I don't recommend banana, pears or apples as toppings, since they brown quickly. Freezing not recommended.
    Tried this recipe?Tag @emily.likes.food #prettypies!

    « 6 Layer Coconut Dream Cake (Vegan & Paleo)
    Blueberry Lime Cheesecake (Vegan & Paleo) »

    Filed Under: Pie Tagged With: blueberry, coconut, coconut butter, fruit, holidays, lemon, pie, raw, strawberry, summer, vegan

    About Emily

    Emily is the creative force behind the food blog, Pretty Pies, a destination for people interested in healthier eating, and for those with dietary restrictions and preferences, such as dairy-free, gluten-free and egg-free.

    Emily specializes in healthy desserts that are low-carb, keto, and made with plant-based natural ingredients. She is the author of two cookbooks in the low-carb sweets niche, "PS It's Healthy," and "Yay It' Sugar-Free!"

    Her recipes have reached millions of people across the globe over a 7-year time span, and helped countless readers enjoy delicious desserts without detriment to their health.

    When she's not creating in the kitchen, she loves spending time with her family and petite Goldendoodle, Eevee, spending time in nature, and eating Tex-Mex.

    Reader Interactions

    Comments

    1. Sammi @ Grounded & Surrounded

      June 10, 2016 at 5:36 pm

      I am SO in love with this recipe!!! Pinning! I think this would be perfect for 4th of July with strawberries and blueberries 🙂 Thanks girl!

      Reply
      • Emily

        June 10, 2016 at 5:38 pm

        Thanks Sammi! Hope you enjoy it! 🙂

        Reply
    2. Raia

      June 14, 2016 at 1:51 pm

      So beautiful, Emily! Thank you for sharing it with us at Allergy Free Thursdays!

      Would you mind if I included it in a roundup of healthy, no bake recipes I'm doing?

      Reply
      • Emily

        June 14, 2016 at 1:56 pm

        Thank you, Raia!
        I would love for you to include it in your roundup! 🙂

        Reply
    3. Debbie

      June 16, 2016 at 8:54 pm

      This looks delicious! Perfect summer dessert! 🙂

      Reply
      • Emily

        June 16, 2016 at 8:57 pm

        Thanks so much Debbie!

        Reply
    4. Diana

      November 19, 2017 at 3:12 pm

      I have coconut cream, how much would I use for the recipe?

      Reply
      • Emily

        November 19, 2017 at 4:18 pm

        It's about 3/4 cup.

        Reply
    5. Kaitlyn

      May 27, 2018 at 11:21 am

      Honey is not vegan, use agave nectar instead.

      Reply
      • Emily

        May 27, 2018 at 11:30 am

        Honey is just an alternative natural sweetener for those who are not strict vegan. 🙂
        I don't recommend agave syrup since it is similar to high fructose corn syrup. https://www.healthline.com/nutrition/agave-nectar-is-even-worse-than-sugar
        "Agave nectar may just be the unhealthiest sweetener in the world. It makes regular sugar look healthy in comparison... and that is saying something."

        Reply
      • Alana

        June 28, 2021 at 6:18 pm

        What’s the best way to transport this ? I want to take this over to a friends house to enjoy Will it be ok in a 30 min car ride ? I was thinking to assemble it all at her place or Will it be ok all out together for a short drive ?

        Reply
        • Emily

          June 28, 2021 at 7:32 pm

          Should be fine 🙂 as long as it’s not super hot in the car the whole time (which I am assuming it won’t be)

          Reply
    6. Amisha

      March 01, 2019 at 8:48 am

      Can this be made with any other nuts besides almonds? Also, I have coconut flakes. Could that be used instead of shredded coconut?

      Reply
      • Emily

        March 01, 2019 at 8:51 am

        Yes! Use any nuts you like. I recommend cashews or walnuts.
        And coconut flakes will work too, but I would process them in the food processor first so they aren’t as large 🙂

        Reply
    7. Sara Watt

      May 16, 2019 at 6:44 pm

      Is this possible to make without nuts?

      Reply
      • Emily

        May 16, 2019 at 6:51 pm

        Sure! You can sub any kind of seeds or do a combo of seeds, coconut and/or oats!

        Reply
    8. Fara

      May 31, 2019 at 4:38 pm

      Can I make it whiteout dates? I’m on Keto and can’t eat dates ? Thx

      Reply
      • Emily

        May 31, 2019 at 5:06 pm

        I plan on making a keto version very soon! I use coconut oil, coconut flakes & monkfruit in my keto crusts. You can also use this crust: https://prettypies.com/berry-blender-cheesecakes

        Reply
    9. NikkiB

      July 05, 2020 at 12:36 am

      5 stars
      Made this today for July 4th celebration. It was a crowd-pleaser for sure! Everyone had seconds! Amazing recipe, as usual, Emily!! Thanks for sharing!!!

      Reply
      • Emily

        July 05, 2020 at 9:28 am

        Yayyyy! Day made! So glad it was a hit:)

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Search Pretty Pies

    Hi! I'm Emily: Recipe Developer and Cookbook Author

    Emily Pretty Pies Headshot

    My Cookbook on Amazon

    Menu

    • Recipes
    • Cookbooks
    • Shop
    • About

    Footer

    Looking for something?

    Disclosure

    Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Brunch Pro on the Feast Plugin