Warm coconut butter while you make the crust. Place jar or packet in a bowl of hot water to let it melt.
To make the no-bake crust:
Pulse together all ingredients except oil and water in a food processor until the mixture turns into crumbs.
Add oil and pulse again, adding water at the end as needed to help the crumbs stick together.
Press crumbs firmly into a springform pan lined with parchment. Refrigerate while you make the cream.
To make the cream:
Stir together all ingredients in a small mixing bowl. Taste and adjust with a few more drops of monkfruit if needed.
Spread over crust and smooth with a spatula.
Decorate with fruit. Chill for 10-20 minutes. (If refrigerated for longer, let sit on the counter to soften at room temperature)
Slice and enjoy! :)
To store:Keep refrigerated. Best freshness within 2-3 days once fruit it added. Sweetener subs: You may use any dry granulated sweetener for the crust, such as Swerve, erythritol, or coconut sugar for non-keto. It's a 1:1 replacement.For the filling, you can use an equal amount of stevia drops, a tiny pinch of stevia concentrate, or 1-2 Tbs powdered monkfruit/powdered coconut sugar. When adding powdered sweetener, add 1 Tbs more milk so it's not too thick.Remember - Always taste and adjust as needed. Alternate Crust: Baked Chewy Sugar Cookie Crust
1 1/4 cups almond flour
2 Tbs Lakanto monkfruit maple syrup
2 Tbs avocado oil
1 tsp vanilla
1/4 tsp almond extract
1/16 tsp pink salt
To make the crust: Preheat oven to 350. Line a 7" springform pan with parchment.
Stir together all ingredients in a mixing bowl and mix well to remove any lumps.
Let the dough rest/absorb for a minute. If it's too dry, add a drizzle of oil. If it's too wet, add a sprinkle of almond flour.
Press dough into pan, creating a thick crust around the edge.
Bake for 10-12 minutes or until lightly golden around the edge.
Allow to cool completely before frosting.
Copyright Emily Spain, Pretty Pies. No-Bake Keto Fruit Pizza (Dairy-Free, Paleo, Vegan) June 27, 2019