Dessert | Vegan Recipes from Cassie Howard

Chocolate & Coconut Pumpkin Bars (Raw, No Bake)

October 24, 2014 5 Comments

With a can of pumpkin in my hand, I was on a mission to make something tasty. I didn’t feel like cookies or cake or pie or fudge (WHAT?!), so I hopped on Pinterest and scoured the site for pumpkin treats I could make right here, right now.

Then I got distracted by quotes. And cute kitten pictures. And the next thing I knew, an hour had gone by and I hadn’t looked at a single pumpkin recipe. Focus, Cassie! Focus.

Okay. I will focus. Search “vegan pumpkin dessert”. Find lots of cookies, cakes, pies and fudge. NONONONOTHANKYOU. After searching for almost another hour (OMG WHAT IS HAPPENING, PINTEREST?!), I finally stumbled upon a recipe that looked yumz!

These no bake chocolate coco pumpkin bars. Okay FINE, these will do. As if I was settling or something. Man, I am grouchy when I’m on Pinterest too long.

Whipped up a batch, ate them all in 2 days. Didn’t share with my fam. They went bonkers. Made more, with slight changes to the recipe. They ate them, and I was the best mom/wife ever again. Awesome. I always knew I was the best. Score!

These guilt-free treats are so good. And they’re pretty! And you all know how much I loves me some pretty food. It makes my soul happy.

So today I encourage you to make some pretty food. It’s the weekend! Celebrate with some chocolate & coconut pumpkin bars. Preferably in front of the TV with a super scary movie playing. Halloween is coming and it’s time to scare yourself. And eat tasty fall treats. YES PLEASE.

Chocolate & Coconut Pumpkin Bars (Raw, No Bake)

Recipe Type: Dessert

Author: Vegan Insanity

Prep time: 45 mins

Total time: 45 mins

Serves: 8

Ingredients

10 dates, pitted
1 cup almonds
2 tbsp unsweetened cocoa powder
2 tsp cinnamon
1/4 cup shredded coconut
1/4 cup coconut oil
1 small banana
1/4 cup pumpkin puree
2 tbsp agave
1/2 tsp vanilla
1/2 tsp pumpkin pie spice

Instructions

Add dates, almonds cocoa powder and 1 tsp of cinnamon to your food processor. Process until it all comes together into a ball.
Transfer the mixture to a 9×5 baking dish and flatten it out in the pan. Set aside.
In small bowl, combine the shredded coconut and coconut oil. Mix well until thick (you may need to add more coconut oil or shredded coconut to get it to a spreadable consistency). Spread this mixture on the chocolate almond mixture in the pan.
Add the banana, pumpkin puree, agave and 1 tsp cinnamon into your food processor and process until smooth. Pour over top of the coconut mixture and smooth it out so that it covers the entire dish.
If desired, sprinkle some coconut on top.
Freeze for 60 minutes or until set. Cut into squares and serve. Store in the freezer. Remove for a few minutes to thaw before eating.

Notes

Adapted from [url href=”http://www.runningtothekitchen.com/2012/11/no-bake-chocolate-coco-pumpkin-bars/” target=”_blank”]Running to the Kitchen[/url].

link

Chocolate Beetroot Dougnuts

October 22, 2014 3 Comments

Extra, extra! Read all about it!

I put beets in my doughnuts and I’m loving every last bite of these chocolate morsels!

I used to be one of those people who hated beets. In fact, just the sight of them alone would give me the heebie jeebies. My mom used to always buy the pickled beets in a jar, and those, I would eat, but fresh beets? No way! Those things are weird!

Well, flash forward to 2014 and fresh beets have now become a staple in my diet. They’re great for more than just eating, though! I also love (read: am obsessed with) them in my smoothies and juices. And they’re good for you!

Beets:

Lower your blood pressure
Boost your stamina
Fight inflamation
Are an aphrodisiac (no really!)
Are high in many vitamins and minerals
Help your mental health

Oh, beets. You are magic and I love you long time. Let’s be friends forever.

So! These doughnuts!

They’re pretty, right? That’s just another thing beets can do – make pretty food and drinks.

These doughnuts have a chocolate frosting on top (cause’ duh – chocolate), and I also added some beet juice & icing sugar on top to finish them off. And then I proceeded to eat 3 doughnuts before I could even snap a picture. Oops.

I bet you can’t eat just 1 either! Go ahead, try it. I dare you.

Chocolate Beetroot Dougnuts

Recipe Type: Dessert

Author: Vegan Insanity

Prep time: 10 mins

Cook time: 8 mins

Total time: 18 mins

Serves: 6

Ingredients

Doughnuts
3/4 cups + 1 tbsp kamut or all-purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp ground flaxseed
1/2 cup almond milk
1/3 cup coconut sugar
1 tsp apple cider vinegar
3 tbsp olive oil
1/2 tsp vanilla
1/2 cup grated beet
Doughnut Topping
Chocolate: 1/2 cup dairy-free chocolate chips, melted
Beet Glaze: 3 tbsp beet juice + 1/3 cup icing sugar, whisked together

Instructions

Doughnuts

Preheat oven to 350F. Spray a doughnut pan with no-stick spray and set aside.
In a large mixing bowl, mix together the flour, cocoa, baking powder, baking soda and salt. In a small bowl, mix together the flaxseed, almond milk, coconut sugar, vinegar, olive oil and vanilla. Add the wet ingredients to the dry ingredients and mix until incorporated. Fold in the grated beets.
Spoon the mixture into your doughnut pan and bake for about 8 minutes, or until a toothpick comes out clean. Cool completely.

Doughnut Topping

Spread the melted chocolate on the cooled doughnuts, then drizzle with the beet juice + icing sugar mixture.
Enjoy!

Homemade Peanut Butter Cups

October 8, 2014 Leave a Comment

Halloween is just around the corner and the kid in me is more excited than I should probably admit. I get a little decoration-happy over here!

It’s a shame I can’t partake in trick or treating anymore. Not just because I’m a MOM and I’m pretty sure it’s a no-no to beg for candy door-to-door when you’re almost thirty, but also because – have you SEEN the crap people hand out on Halloween? It’s like they’re trying to kill those precious little children.

Everything is loaded with sugar, loaded with salt, and loaded with a bunch of ingredients that should never go into your body ever, ever, ever (I’m lookin’ at you, corn syrup!).

I let my kids go trick or treating, but only because I don’t want them to feel left out. I dump a good 75% of their candy into the trash when they go to bed, and honestly, they don’t miss it.

But I miss it! Before I switched to a vegan diet, I would rummage through my kids’ Halloween bags and eat their Coffee Crisp, Kit Kat, Doritos and Reese Peanut Butter Cups. Now, I have to look at those treats lovingly and then just toss them away. Which is probably a good thing, but I digress…

This year, I decided that if I was going to survive another year of watching my kids eat my favourite non-vegan treats from afar, I was going to need some treats of my own – like these peanut butter cups.

With only 3 ingredients and less than 15 minutes of time, this is probably one of the easiest recipes ever. If you can even call it a recipe.

Hello chocolate, meet peanut butter.

Homemade Peanut Butter Cups

Recipe Type: Snacks

Author: Vegan Insanity

Prep time: 15 mins

Total time: 15 mins

Serves: 12

Ingredients

1 cup dairy-free chocolate chips (I used Enjoy Life brand)
1/2 cup peanut butter (store-bought or homemade)
Kosher salt (optional)

Instructions

Add chocolate chips to a microwave-safe bowl and heat for about 2 minutes, stirring every 45-60 seconds, until melted. Stir until smooth.
Add paper or silicone liners to a large muffin pan. Add about 1 tbsp melted chocolate to the bottom of each liner. Freeze for about 10 minutes, or until the chocolate has hardened.
Add about 1 tbsp peanut butter on top of the hardened chocolate (you may need to spread it out a bit), then add another 1-2 tbsp melted chocolate on top, making sure to cover the peanut butter.
Sprinkle each peanut butter cup with a bit of kosher salt, then put the pan back in the freezer for another 10 minutes or so, until hardened.
Store in the refrigerator (when you want to eat one, remove it from the fridge and allow to come to room temperature).

Gluten-Free Pumpkin & Oat Chocolate Chip Cookies

October 2, 2014 Leave a Comment

Have you ever made something that you just could’t bear to eat because it was cute?

For me, it was these cookies. LOOK AT THE CUTENESS!

A gorgeous orange-brown colour, so perfect for fall. So delicious for fall. So cute, so cute, so cute!

These pumpkin cookies are studded with mini chocolate chips, and made with gluten-free flour and oats, making them a delicious, gluten-free fall treat.

And they’re cute!

I got over the “can’t eat them ’cause they’re cute” problem quite fast, because although they are cute, surely they are delicious, especially with that yummy pumpkin scent swirling around in the air.

Verdict? Yes. Yes they are delicious. Now I must eat another. And another more. And another… um, okay, don’t pay any attention to me over here.

If you’re a pumpkin lovah like me, you will love these delicious (and cute!) little cookies. I won’t judge you if you eat 5 in one sitting like I did. Okay fine, it was 6. Cough.

Gluten-Free Pumpkin & Oat Chocolate Chip Cookies

Recipe Type: Dessert

Author: Vegan Insanity

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 12

Ingredients

3/4 cup sorghum flour
1/2 cup gluten-free rolled oats
1/4 cup coconut sugar
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/4 cup maple syrup
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1 tsp vanilla extract
1 1/2 tbsp coconut oil
1/4 cup dairy-free chocolate chips

Instructions

Preheat oven to 350F and line a baking sheet with parchment paper or a non-stick baking mat.
In a medium sized mixing bowl, add flour, oats, sugar, baking powder, salt, cinnamon, pumpkin spice. Mix until well combined.
In a small bowl, combine maple syrup, pumpkin, vanilla, and oil.
Add wet ingredients to dry ingredients. Do not over-mix. Fold in the chocolate chips.
Using 1 tablespoon per cookie, scoop dough onto your baking sheet, and flatten with your hand a bit.
Bake 10 minutes, or until edges turn golden brown.
Remove from oven and allow to cool for about 15 minutes.

Pumpkin Donuts with Powdered Sugar Glaze

September 26, 2014 10 Comments

Pumpkin EVERYTHING is in full effect over at my house. What about yours? I’m eating this stuff like it’s candy, and I don’t see myself stopping any time soon!

Not that I’m complaining or anything…

The other day I opened up a can of pumpkin puree, just so I could smell it. SERIOUSLY. I had no intentions of making anything with it. I just wanted to smell that pumpkin smell and then melt into a puddle of OMG IT SMELLS SO GOOD.

I can’t make this stuff up. I’ve done some weird stuff before, but this just moved up to the top of my “crazy things I’ve done” list.

Anywho, that pumpkin went in the fridge, and then the next morning I had the urge to bake with it. After giving it another good, long sniff, of course.

But what to make? There’s cookies and muffins and cupcakes, oh my! But no. None of those were right. Pumpkin bread? Donuts? Yes. Yes, that’s what I’ll make. DONUTS.

And so that’s what I made. Delicious, moist, pumpkin-y orange donuts with extra cinnamon and drizzled with a bit of icing (who cares if they’re for breakfast? A little icing never hurt anyone.)!

Pumpkin Spelt Doughnuts with Powdered Sugar Glaze

Recipe Type: Dessert

Author: Vegan Insanity

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Serves: 12

Ingredients

Pumpkin Spelt Doughnuts
1/2 cup + 2 tbsp pumpkin puree (not pumpkin pie filling)
1/4 cup coconut sugar
1/2 tsp apple cider vinegar
1/4 cup + 2 tbsp non-dairy milk (I used almond milk)
2 tbsp vegan butter, melted (I used Earth Balance)
1/4 tsp baking soda
2 tsp baking powder
1 1/2 cup spelt flour
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla
Powdered Sugar Glaze
1 cup powdered sugar
3 tbsp non-dairy milk
1/2 tsp vanilla

Instructions

Pumpkin Spelt Doughnuts

Preheat oven to 350F. Spray doughnut pans with non-stick spray and set aside.
In a large bowl, add pumpkin puree, coconut sugar, apple cider vinegar, non-dairy milk, melted vegan butter, baking soda, baking powder, flour, salt cinnamon, nutmeg, and vanilla. Yep, everything. Add it all to the bowl and mix until combined.
Spoon into your prepared doughnut pans and flatten them with your fingers.
Bake for 10 minutes, or until a toothpick comes out clean.
Allow to cool for about 20 minutes. While the doughnuts are cooling, you can make the powdered sugar glaze.

Powdered Sugar Glaze

Add all ingredients to a small bowl and whisk until you reach the desired consistency. If the glaze is too thin, add more powdered sugar. If it’s too thick, add more non-dairy milk.
Once doughnuts have cooled completely, drizzle the glaze over each doughnut. Sprinkle with more cinnamon and enjoy!

Mini Chocolate Chip Cupcakes with Vanilla Buttercream Frosting

September 17, 2014 7 Comments

Today is a special day for me.

It’s my 1 year vegan anniversary! One year ago today, I watched the documentary Vegucated, and it changed my life forever. It’s now been 365 days since I decided to make the switch to a vegan diet.

And to celebrate, I made myself some yummy chocolate chip cupcakes. Then slathered them with vanilla buttercream frosting. ‘Cause that’s how I roll.

But first, a few things I’ve learned since switching to a vegan diet:

It’s not as hard as you think it will be to eliminate all animal products from your diet.
Instead of thinking about foods I was eliminating, I thought about all the new foods I would be adding to my diet. This made it much easier for me to make the switch.
Once you stop eating animal products, people are suddenly extremely concerned about your protein intake. And iron. And calcium.
There are a ton of amazing vegan food substitutes out there that, although are not ideal on a regular basis (as they are often highly processed), make transitioning to a vegan diet so much easier.
Vegan food is kind of delicious and amazing. And by kind of, I mean definitely.

Things that have happened to me since switching to a vegan diet:

My compassion for animals skyrocketed. It’s always been pretty high to begin with, but I actually feel compassion for bees and flies, elephants, chickens and whales now, too. All animals are friends. Not food!
I have lost weight (without even trying). It’s been months since I’ve stepped on a scale, but at that point it was 10 pounds.
I’ve lost my love of all things super-sweet. In fact, super-sweet foods make me feel ill most of the time. I even switched to dark chocolate, when before, that stuff tasted like burnt cardboard to me. Now – I love it.
I’m more excited to cook now, when before, I was bored with the repetition of meat, potato/rice, veggie. My meals are way more exciting these days!
My hair is stronger and no longer falling out every time I run a brush through it.
My nails are stronger and growing like crazy.
I’ve introduced a whole heap of new food to my diet, things that I never knew existed before are currently some of my favourite foods.
I’ve increased my awareness of the things I put in my body.
I haven’t had a pimple in an entire year. Yippie!

Foods/Drinks that I consume (and love) now, that I wouldn’t touch before:

Tofu!
Asparagus
Avocados
Mangoes
Dandelion Greens
Swiss Chard
Farro
Freekeh
Buckwheat Groats/Flour
Cashews
Coconut Water
Hemp Milk/Protein/Seeds/Oil
Bananas (I used to hate them!)
Agave

My life has changed a lot in the last year, and all for the better. Happy 1 year anniversary to me!

Now, time to stuff my face with these amazing chocolate chip cupcakes.

They’re moist, sweet, chocolate-y and the vanilla buttercream frosting on top, well, that just takes these babies right over the edge. Perfect for a 1 year vegan celebration.

Mini Chocolate Chip Cupcakes with Vanilla Buttercream Frosting

Recipe Type: Dessert

Author: Vegan Insanity

Prep time: 30 mins

Cook time: 12 mins

Total time: 42 mins

Serves: 24 cupcakes

Ingredients

Chocolate Chip Cupcakes
1 cup non-dairy milk (I used almond milk)
1 tsp apple cider vinegar
1/2 cup vegan butter, softened (I used Earth Balance)
3/4 cup brown sugar
1 tsp vanilla
1 1/2 cups kamut flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup + 1/4 cup vegan chocolate chips
Vanilla Buttercream Frosting
1/2 cup vegan butter (I used Earth Balance)
2 1/2 cups powdered sugar
1/2 tsp vanilla
2 tbsp non-dairy milk (I used almond milk)

Instructions

Chocolate Chip Cupcakes

Preheat oven to 350F. Spray your muffin pan with non-stick spray (or use paper liners).
In a small bowl, add non-dairy milk and vinegar. Set aside.
In a large bowl, add butter, sugar and vanilla, and using an electric mixer, beat until light and fluffy.
Sift in the flour, baking powder, baking soda, and salt. Add in the milk/vinegar mixture and beat again until incorporated. Do not over-mix.
Add in 1/2 cup chocolate chips and mix with a large spoon, until combined.
Divide batter evenly among your cupcake holders, being sure not to over-fill. You will likely have a bit of batter left over.
Bake for 12 minutes, or until a toothpick comes out clean. Set aside and allow to cool.

Vanilla Buttercream Frosting

In a large mixing bowl, add your butter, powdered sugar, vanilla and non-dairy milk. With an electric mixer, beat until light and fluffy. If the frosting is too thick, add a bit more non-dairy milk. If it is too thin, add a bit more icing sugar. Add in a drop or two of food colouring too, if desired.
Once your cupcakes have cooled completely, frost them and sprinkle a few more chocolate chips on top (the remaining 1/4 cup, divided). I used a piping bag to pipe the frosting on my cupcakes, but you don’t have to!

Gluten-Free Chilled Chocolate & Hazelnut Torte

September 3, 2014 14 Comments

I’m not the only one still holding on to summer, am I? I am trying to squeeeeeze just a FEW MORE days, then a few days more, then a few days more. Why does summer have to end? Can’t it be summer forever? It’s not like the other seasons are any better. Just say bye bye those, and keep summer forever and ever and ever.

Maybe I need to move to California. Or Florida. Or anywhere other than Canada where it ‘s cold for about 8 months of the year. So lame.

ANYWAY. Let me introduce you to my SUMMER (ahem) chilled torte. Look at that crust! Look at that chocolate! Chilled. to. Perfection. But then we have to make it pretty of course. Because it would be wrong to eat ugly food.

A drizzle of sweet cashew cream, some shaved chocolate and a bunch of chopped hazelnuts on top. Done and done.

Sigh. I love pretty food.

This torte is gluten-free, and you can even make it raw if you don’t bake the crust and use agave instead of maple syrup.

You MUST serve this cold, otherwise it takes weird and not right and PLEASE don’t do it. Once you take it out of the freezer, pop it out of the pie plate and let it sit at room temperature for at least 15 minutes before slicing and eating. That’s it. 15 minutes. You can do it!

Confession: Sometimes when I am crazy hungry and need chocolate, like YESTERDAY, I will only wait 10 minutes. Don’t tell. Do as I say, not as I do, friends.

Now LET’S EAT!

Gluten-Free Chilled Chocolate & Hazelnut Torte

Recipe Type: Dessert

Author: Vegan Insanity

Prep time: 4 hours 40 mins

Total time: 4 hours 40 mins

Serves: 8

Ingredients

Crust
3/4 cup hazelnuts
1/4 cup coconut oil
2 tbsp maple syrup
1/4 tsp salt
1/2 cup oat flour
1 cup gluten-free oats
Chocolate Filling
1 1/2 cups cashews, soaked for at least 2 hours
1/2 cup maple syrup
1/2 cup coconut oil
1/3 cup cocoa powder
1/3 cup dairy-free chocolate chips, melted
2 tsp vanilla
2 tbsp almond milk
1/2 tsp salt
Sweet Cashew Drizzle & Toppings
1 1/2 cups cashews, soaked for at least 2 hours
2/3 cups water
1 tsp vanilla
2 tbsp maple syrup
3 tbsp lemon juice
Shaved dark chocolate, for garnish
1/4 cup chopped hazelnuts, for garnish

Instructions

Crust

Preheat the oven to 350F. Grease a pie pan with coconut oil or non-stick spray.
In a food processor, process the hazelnuts until it resembles crumbs & sand. Add in the coconut oil, maple syrup, salt, and oat flour. Process until the dough starts to come off the sides of the food processor, then add in the oats and process just until combined.
Crumble the dough over your pie dish, and then firmly press it down, making sure to completely cover the bottom of the dish, and about halfway up the sides.
Poke some holes in the bottom of the crust and place the dish in the oven. Cook for about 12 minutes, or until lightly golden. Set aside to cool for at least 20 minutes.

Chocolate Filling

In a high-powdered blender, add the cashews, maple syrup, coconut oil, cocoa powder, melted chocolate, vanilla, almond milk and salt. Blend until smooth.
Pour the mixture over the cooled crust, smoothing it out with a spatula.
Freeze for at least 4 hours.

Sweet Cashew Drizzle & Toppings

Add all ingredients, except shaved chocolate and chopped hazelnuts, to a high-powdered blender and blend until smooth.
Drizzle this on the chilled torte. Sprinkle some shaved chocolate and chopped hazelnuts.
Freeze for another 30 minutes. Remove from freezer and allow to thaw for 15 minutes before removing from the pie plate, cutting and serving.

Raw Vegan Dessert Pizza

July 25, 2014 3 Comments

Summer makes me crave cold food, so when my husband suggested pizza for dinner the other night, I offered up a much cooler suggestion – dessert pizza!

That’s right. Dessert for dinner. Why not?

This ain’t your usual dessert pizza, though. Those are often made with a sugar cookie crust, and I just wasn’t in the mood for a big cookie for dinner (although I did consider it).

So, I thought I’d try for a raw crust, and since Medjool dates are always plentiful in our kitchen, I used those as my inspiration. I opted for a chocolate crust, because… well, IT’S CHOCOLATE. And you can’t complain about chocolate. Ever. Chocolate is always delicious.

I wasn’t really sure what would work best for the pizza “sauce”, so I tried cashew cream, but thickened it slightly, by adding less water than I normally do. It was perfect. Next time I may add some cocoa powder for an even bigger chocolate kick.

After freezing the crust and “sauce” until firm, I topped the pizza with fresh fruit, a drizzle of chocolate, and called it a day. A damn good day, if I do say so myself.

And I must add – my husband loved the pizza. OF COURSE.

Vegan Dessert Pizza

Recipe Type: Vegan Dessert Pizza

Author: Vegan Insanity

Prep time: 4 hours 35 mins

Total time: 4 hours 35 mins

Serves: 8

Ingredients

Pizza Crust
1 cup Medjool dates, pitted
1/2 cup almonds
1/2 cup rolled oats
2 tbsp cocoa powder
1/2 tbsp coconut oil
1/2 teaspoon vanilla
1/4 tsp salt
1/2 cup dairy-free chocolate chips (I used Enjoy Life brand)
Cashew Cream
1 cup raw cashews (soaked for at least 2 hours)
1/2 cup water
2 tsp lemon juice
2 tbsp agave
1/2 tsp cinnamon
1/4 tsp vanilla
1/4 tsp salt
Chocolate Drizzle
2 tbsp coconut oil, melted
1 1/2 tsp agave
2 tbsp cocoa powder
Fruit Topping
1/2 cup strawberries, sliced
1/2 cup raspberries
1/2 cup kiwi, peeled & sliced

Instructions

Pizza Crust

Rub a bit of coconut oil on your pie plate, lightly covering the bottom and sides of the pie plate. Set aside.
Add the dates, almonds, oats, cocoa powder, coconut oil, vanilla and salt to a food processor and process until a chocolate “dough ball” emerges, about 2 minutes. Make sure there are no large chunks left in the mixture. Add the chocolate chips and pulse for just a few seconds. You don’t want to chop them up, just incorporate them into the “dough”.
Transfer mixture to your pie plate press the crust into it, making sure to cover the bottom of the pan evenly. You also want to go up the sides of the pan a bit. Set aside.

Cashew Cream

Add cashews, water, lemon juice, agave, and salt to your food processor or high powdered blender. Blend/process until smooth.
Pour sauce over the pizza crust and spread around, without going all the way to the end of the crust (leave about an inch or so that has no cashew cream on it). Cover with plastic wrap and freeze for 4 hours, or until the cashew cream is firm.

Chocolate Drizzle

In a small bowl, whisk together the coconut oil, agave and cocoa powder, until smooth. Set aside.

Putting it all together

Remove the pie plate from the freezer about 30 minutes before you plan to add your toppings. This will make the pizza crust come out of the pan much easier. Remove and place on a large plate, cutting board or serving platter. Layer strawberries, raspberries and kiwis on your pizza, overlapping just a bit.
Drizzle with chocolate, cut into pizza slices and serve.