Prep time: 
Cook time: 
Total time: 
Serves: 6-8 pieces
  • Pizza pie crust
  • Dry ingredients:
  • ⅓ cup almonds
  • ⅓ cup walnuts
  • ⅓ cup white rice flour
  • 2 tbsp coconut sugar
  • 1 tsp baking powder
  • ½ tsp ground cardamom
  • ⅛ tsp good quality salt (e.g. Himalayan salt)
  • Wet ingredients:
  • 2 tbsp melted coconut oil
  • ¼ cup plant based milk (e.g.unsweetened almond milk)
  • Green cashew cream topping
  • 1 cup soaked cashews (soak cashews in water for ~4 hours)
  • ⅓ cup water OR plant based milk
  • 1,5 tsp agave nectar (or sweetener of choice)
  • 1 tsp vanilla extract
  • ½ tsp Ceylon cinnamon
  • ½ tsp cardamom
  • ½ tsp spirulina powder
  • Toppings: 1 ripe persimmon
  1. Soak cashews for ~4 hours.
  2. Preheat oven to 200C/390F.
  3. Pizza pie crust: Blend almonds and walnuts into flour. Mix all dry ingredients together in a bowl.
  4. Add melted coconut oil and plant milk to the dry ingredients and mix well.
  5. Pour the batter on to a baking sheet lined with parchment paper and mold it into a pizza shape.
  6. Bake in 200C/390F for 10 minutes. Let cool before adding toppings.
  7. Cashew cream: drain and rinse soaked cashews.
  8. Blend cashews in a high speed blender or powerful food processor together with water/plant milk, agave, vanilla, cinnamon, cardamom and spirulina until creamy and smooth. Add more water/milk if needed.
  9. Assembling the pie: when the pie crust has cooled completely spread cashew cream on top.
  10. Cut persimmons into thin slices and put on top of pizza pie to form a sun.
  11. Enjoy this sunny pie (and dream of warm spring days)!
Recipe by My Berry Forest at