Nana's Little Kitchen Chocolate Covered Strawberry Truffle Pizza

Chocolate Covered Strawberry Truffle Pizza

Preheat the oven to 325 degrees

Crust:

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

Sliced Strawberries for the Top:

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

For the crust:

Soften the butter at room temp or in a glass bowl in the microwave for 30 seconds.
Remove from the oven and add all the crust ingredients to the butter in the bowl and stir very well.
Press the crust onto the well oiled pizza pan.
Take care to try to get it even and not have too many thin spaces as they might get overly brown in those areas.
Do not over bake this, but do make sure it is golden brown done before removing from the oven.
Check in 10 minutes.

For the chocolate topping:

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.
Once the chocolate and oil are melted whisk them together well and add in the powdered sweetener and the dash of salt.
Once 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. Now arrange the previously sweetened, sliced strawberries on top of the chocolate coated crust and drizzle with the additional 1/3 chocolate.

Recipe by Nana's Little Kitchen at https://www.nanaslittlekitchen.com/low-carb-chocolate-covered-strawberry-truffle-pizza/