This year it’s no tricks, all treats, and As promised in my previous entry, hereinlies my multi-part recipe post for raw vegan sweet pizza which is lovingly referred to here as…


Raw Vegan Sweet Pizza w/Oatmeal Cookie Crust

Before beginning this project, please be sure that you have properly prepared your whole, raw oat groats by soaking and fermenting them for long enough to reduce the phytic acid content so that your body will remain primed to receive (& properly absorb) all nutrients to be consumed. If you are uncertain on how this works, please refer to my previous entry which discusses easy fermentation of raw oats.

Once the fermentation is complete, you are then ready to build your  crust, for which we will be using:

Cinnamon Oatmeal Cookie Crust

For this you will need the following:

Raw Vegan Mega Cinnamon Oatmeal Cookie Crust

  • 2 Cups soaked & fermented whole oat groats (I used Bob’s Red Mill)
  • 2/3 Cups raw Medjool dates (pits removed)
  • 2 Tbsp raw coconut butter (coconut oil may also work, but I prefer to use whole food items)
  • 2 Tbsp raw coconut nectar (entirely optional, but makes for a more evenly sweet crust)
  • Chopped black mission figs (optional)
  • 1 Tbsp lemon zest
  • 1 Tbsp Ceylon cinnamon
  • 2 teaspoons nutmeg
  • pinch Celtic sea salt
  • Food processor
  • Rubber spatula
  • Dehydrator & silicone drying sheet

Instructions for preparation:

  1. Drain soaked oats (reserving liquid for later) and rinse well.
  2. Place oats, dates, coconut butter, coconut nectar, lemon zest, cinnamon, nutmeg, and Celtic salt into food processor and chop until smooth and almost dough-like in consistency. Scrape down sides with rubber spatula as neeeded.
  3. If including chopped black figs, fold them into the mixture after processing is complete.
  4. Spread mixture out onto dehydrator sheet until an evenly round, 12″ ‘mega cookie’ shape is achieved, pressing it out as you go along so that all parts are even. Create raised crust borders by forming peaks along the edges with your fingers.
  5. Place tray into dehydrator and leave to dry for 24 hours at 108ºF (42ºC), carefully turning once at around midpoint ontp a slotted sheet (so that the drying process will go more quickly as the dough aerates more evenly on the open sheet).


Once thoroughly dehydrated, the crust should be firm and dry whilst still maintaining a pleasant level of moisture… like any moist and delicious regular sized cookie should. 😉

At this point you are now ready for the sauce, in this case a lovely raspberry-infused raw cacao icing. For this you may feel free to use my previously posted recipe for “Raw Hot Chocolate Pudding“, possibly adding in organic raspberries for desired fruit-infused effect, or create a variation using the following elements (I eyeball this nearly every time, adjusting according to seasonal ingredients & personal taste preferences):

Raw Vegan Raspberry-infused Chocolate Avocustard

Raw Vegan Raspberry-infused Avocustard

  • Avocado
  • Raw, organic, fair trade cacao powder
  • Fresh, raw Medjool or Barhi dates
  • Raw coconut nectar (optional)
  • Raw, organic powdered vanilla beans
  • Organic or wildcrafted fresh (or frozen, when out of season) raspberries

This formulation is nearly identical to the one linked above, requiring only minimal amounts of mixing and scraping in a food processor until all elements are well incorporated and very smooth, like custard. =)



Once you have achieved the desired consistency and amount for your project, you will want to spread this evenly over your cinnamon oatmeal cookie crust (please be sure that it has cooled to room temperature or below before spreading the sauce).

Spread icing layer evenly upon cookie crust.

Once the cookie is evenly frosted, evenly sprinkle with a layer of raw dessicated coconut, followed by a second layer of grated raw cacao butter (microplane or fine cheese grater works perfectly for this purpose). Once these layers have been evenly distributed, place entire arrangement back into dehydrator for a few minutes until cacao butter begins to melt and blend with the coconut.

Sweetza Toppings: Coconut & Microplaned Cacao Butter "Cheese"

Once these layers are nicely melded together, top with sliced fruit according to season and/or desire (I personally prefer seasonal, though I stock up on things whilst in season to be enjoyed at other times 😉 ).

"Sweetza" - Raw Vegan Sweet Pizza

Raw & vegan “sweetza”, topped with spiced raspberry chocolate custard frosting, dessicated coconut & grated cacao butter “cheese”, then topped with sliced organic fresh berries, candied jalapeños, sliced black & white California figs.

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