From Lauren: I recently moved to Seattle and transferred to Bastyr University. While I’m busy settling into my new schedule, I’m excited to host some special guest posts. Today’s post comes from Alison at Health Nut Nation. Coincidentally, Alison lives near Bastyr and I’m looking forward to meeting her in person very soon!
When I was younger, I worked in a cozy, yet upscale, eatery that seemed somewhat out of place in a small town consisting mostly of pizza joints and fast food. That is where I had the opportunity to work side by side with some incredibly talented master cooks. It was during those formative years of professional cooking that I learned how to make so many wonderful desserts. Flourless Chocolate Cake topped with tiny wild raspberries, made with only 3 ingredients was one of them and probably my favorite. That particular recipe was the inspiration for my Decadent Chocolate Raspberry Dessert Pizza.
We all need a little bit of sweetness now and then, but when you’ve been off of refined sugar for awhile, desserts can sometimes seem way too sweet. Just like tart raspberries keep a flourless chocolate cake in balance, my dessert pizza recipe takes the sweetness of the “crust” and melds it beautifully with the fruit and coconut butter topping to create just the right amount of sweetness for the Paleo palate.
And if you’re not a fan of coconut or raspberries, just let your imagination run wild. Other combinations that I have experimented with include: topping with sliced kiwis and strawberries topped with a little bit of kiwi-strawberry juice that has been reduced down to a syrup. Or, top with toasted almonds and drizzle with luscious, rich Paleo caramel sauce (you can find that recipe as well in my Paleo dessert recipe ebook, The Paleo Sweet Tooth). The options are endless, and, as with all of my recipes, I encourage you to use this as a canvas for your creative genius!
- 8 oz. dark chocolate (higher than 52% will lead to a less desirable outcome)
- ½ cup butter
- 3 eggs
- Line a 12" round rimmed pizza pan with parchment paper. Butter with coconut oil or butter around the edges of the pan.
- Melt chocolate and butter in a stainless steel pan over low heat, stirring frequently until melted.
- Remove from heat and let cool.
- Meanwhile, beat eggs on high for 6 minutes. They will be quite frothy in appearance.
- Fold the chocolate mixture into the beaten eggs.
- Spread the mixture evenly onto the parchment paper lined pizza pan.
- Bake at 400 F for 6 minutes.
- Let cool completely
- Top with coconut butter, raspberries, mint leaves, coconut flakes and whatever else you desire! Drizzle with melted chocolate and/or a little homemade raspberry jam and serve immediately.
Alison Russo is a Certified Nutritional Consultant and the author of The Paleo Sweet Tooth. Her focus is cooking healthy meals using whole food ingredients. You’ll find a complete list of Alison’s most delicious recipes at Healthnutnation.com where she courageously champions butter, pastured bacon and other such foods as being necessary to a proper diet.