Because the cookie element is deliciously soft and I didn’t want to break it before it was sliced, I kept it in the pizza tray until it was topped and ready to eat. We used a pizza cutter to slice it up, which worked beautifully. It lifted out of the pan cleanly, just using a cake slice to support the slice. The cookie will soften further after it is topped, so it’s best to top it just before serving. That said, we served up a slice the next day and it held together great and tasted damn good! I really love this, as did the girls and I think it would be perfect for parties or occasions. You can use any fruit you like, I’m thinking peaches, dragonfuit, raspberries and a passionfruit drizzle would be nice. You could even use cookie cutters to make cute shapes. I love the almonds but pistachio, hazelnut, pomegranate seeds or coconut shreds would be just lovely too.
- For the Cookie Base
- 100g Castor Sugar
- 100g Brown Sugar
- 250g Plain Flour
- 1 tsp Bicarb Soda
- ¼ tsp Salt
- 125g Vegan Butter
- 1 tsp Vanilla
- 2 Tblsp or so Non Dairy Milk
- For the Topping
- 1 (400g) can full fat coconut cream, chilled overnight
- 4 Tblsp icing sugar
- Sliced fruit
- Flaked & toasted almonds
- Preheat the oven to 180°C and set out a 30cm non stick pizza pan
- Use a hand or stand mixer to cream the vegan butter and sugars together, until light and fluffy. Add the vanilla extract and continue to beat until evenly distributed.
- Sift the flour into a separate mixing bowl and add the baking soda and salt. Stir well to combine.
- Add the dry ingredients to the creamed butter and stir in by hand with a wooden spoon until evenly crumbly. Add a little non dairy milk and mix. Keep adding until the mix forms a big ball of dough.
- Spray a generous amount of cooking spray on a 30cm non stick pizza tray. Transfer the ball of dough to the pizza tray. Pat out the dough till the dough is the size of the tray. Now, try and make it as flat and even as possible, especially at the edge where it may burn if too thin. My small rolling pin fits inside the edge of the pan but use a flat sided glass or similar if yours doesn’t fit.
- Bake in the oven for 12-16 minutes and light golden brown. Allow to cool completely, still in the pizza pan, about 30 mins before topping.
- Open the can of coconut cream and scoop out the thick cream, leaving the liquid at the bottom. You just want the thick top cream.
- Using a stand or hand mixer, beat the thickened coconut cream on high for 1 minute. Add the icing sugar and beat another 4 mins or until thick and forming stiff peaks.
- Spread the coconut cream over the cookie base and top with fruit slices and toasted almonds.
- Slice with a pizza cutter and use a cake slice to lift out the slices and serve.
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