A cookie dough crust, a layer of “cream cheese”, and a layer of marmalade create the most delicious fruit pizza ever. Gluten-free, vegan and made without refined sugar.
Cream Cheese Sauce:
- ⅓ cup raw cashews, presoaked and strained
- 4 tbsp coconut cream (the solid white part from a can of full-fat coconut milk chilled overnight)
- 1½ tbsp maple syrup
- 1 tbsp coconut oil (I used a de-fragranced kind so you couldn’t taste any coconut)
- 1 tbsp rice vinegar
- ¼ tsp guar gum
- ¾ cup white rice flour (I used a finely ground kind)
- 8 tbsp cashew butter
- 5 tbsp maple syrup
- 1 tsp pure vanilla extract
- ⅛ tsp salt
- ½ cup your favorite orange marmalade (I used St. Dalfour’s fruit-sweetened marmalade. See notes above for alternatives)
- a handful of sliced almonds
- a handful of black sesame seeds
- Blend all cream cheese sauce layer ingredients into a smooth sauce. Transfer into a jar and chill in the freezer for 15-20 mins while working on the next step.
- Preheat oven to 350F. Process all crust ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too runny, add a bit more flour, if too dry, add a bit more maple syrup). Form the mixture into a ball with your hands and knead briefly, then flatten into a disk. Roll the disk out with a rolling pin in between two sheets of parchment into a rough circle that’s about ¼” thick.
- Discard the top piece of parchment. Spread the “cream cheese” mixture evenly over the crust, leaving a 1″ border unfrosted all around the edges. Then spoon the orange marmalade over the cream cheese layer by spoon-fulls and then smooth it out with a spoon to create an even and somewhat marbeled effect. Carefully fold up the unfrosted crust rim over the galette all around the edges to create a rim. If using: gently press some sliced almonds into the crust and sprinkle the center with black sesame seeds.
- Transfer the galette carefully along with the parchment paper it’s on onto a baking sheet. Bake in a pre-heated oven for 45 mins. Chill completely on a cooling rack and enjoy! (I recommend eating it the day of as the crust will become moist after a day or so).