Chocolate Covered Strawberry Truffle Pizza

 

 

This Chocolate Covered Strawberry Truffle Pizza has been one of my daughter’s all-time favorites since she was a child.  The original recipe used a slice and bake sugar cookies and a simple semi-sweet chocolate chip covering. This recipe was no problem to convert since I used a standby cookie crust and covered it with a sugar free chocolate chip shell and refined coconut oil.

I served this new re-creation this past Valentine’s Day at her request, but I’m just now getting it posted so…I’m actually early for next Valentines Day 😉 and we can all enjoy it this strawberry season! Like all the recipes I publish on this blog we are just as happy with this healthy version as we were the other…actually…maybe even more so with this one…. Lot’s of rich, sweet, chocolatey goodness and no sugar crash!

If you are one of the many fans of the Texas Toffee Bars (my husband’s favorite) you’ll be glad to know that I borrowed the crust and shell from those fantastic bars!  I originally created this chocolate shell from my Chocolate Covered Cheesecake Bites for another sweet Valentine’s treat a couple of years ago. All of these recipes depend on Lily’s fantastic stevia sweetened chocolate (who is not reimbursing me to say this) for their perfect every time chocolate shell success!

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See the bottom of this post for a printable recipe.  Preheat oven to 325 degrees.

Crust:

• 1/2 cup butter
• 3 tablespoons Gentle Sweet (Or 1 1/2 tablespoons  Pyure or 1/3 cup Swerve)
• dash of high mineral salt-  (THM Mineral Salt, Himalayan Pink, Celtic or Real Salt)
• 1 egg yolk
• 1 teaspoon vanilla
• 3/4 cup THM Baking Blend  (If this product is unavailable you can make your own “quick mix” here)

1. Oil a nonstick  12″ or smaller pizza pan.  This could also be made on a pie plate but the crust will be thicker.
2. Soften the butter at room temp or in a glass bowl in the microwave for 30 seconds.
3. Remove from the oven and add all the crust ingredients to the butter in the bowl and stir very well.
4. Press the crust onto the well-oiled pizza pan.
5. Take care to try to get it even and not have too many thin spaces as they might get over brown in those areas.
6. Do not over bake this but do make sure it is golden brown done before removing from the oven.
7. Check in 10 minutes.

Chocolate Topping *(this is not skinny chocolate)

• 1/2 cup Lily’s semisweet chocolate chips
• 3-4 tablespoons refined (no coconut flavor) expeller pressed coconut oil (I used 2) – it is good either way but more stable at room temp with less oil
• 2-3 tablespoons Gentle Sweet or 1-1/2 tablespoons powdered Truvia or Pyure
• dash of high mineral salt or Celtic sea salt
• Melt the semisweet chips and refined coconut oil in a glass measuring dish or pint jar in the microwave or use a small double boiler on the stove top.

1. Once the chocolate and oil are melted whisk them together well and add the powdered sweetener and the dash of salt.
2. When the crust has cooled completely spoon 2/3 of the chocolate sauce onto the crust and distribute it over the surface of the pizza cookie.
3. Now arrange the previously sweetened,  sliced strawberries on top of the chocolate coated crust and drizzle with the additional 1/3 chocolate.

 

Sliced Strawberries for the Top

1. Slice up 12 medium sized strawberries in whatever shapes and sizes you wish.
2. Place the slices on a plate and sprinkle with sweetener to taste (it doesn’t take much).
3. Set aside or refrigerate if you’re doing them ahead.
4. They will be prettier if they are sliced and sweetened before you start to make the crust.

Make the easy chocolate shell as shown.

Mix up the cookie all in one bowl.  Oil the nonstick pizza pan and dump the dough in the middle.  Spread it with a spatula and then clean up the edge and get it nice and even so no thin places develop that can burn.  When done and cooled just drizzle the chocolate shell over the top and pop in the freezer or fridge.  (The pic shows it straight out of the freezer and partially frozen.)

Be sure and save some chocolate shell to drizzle over the top of the pizza when you’re done.  In fact this shell is too good not to keep around to top many things later and it stores incredibly well in the fridge.