• Line a wooden board, chopping board, or 10-inch plate with parchment paper. Oil the paper with a few drops of coconut oil. Set aside.
• Before you start, make sure the dates are soft and pitted. If not soft, soak them for 10 minutes in hot water and drain them before use.
• In a food processor, blend pitted dates, almonds, and vanilla until it forms a sticky dough with tiny pieces of almonds.
• Transfer the dough to the center of the piece of parchment paper. Grease your hands and press down the ball.
• Place a piece of oiled parchment paper on top of the dough ball (oiled side onto the dough) and roll it into a 10-inch circle. The parchment paper prevents the raw dough from sticking to the paper.
• Freeze the pizza base while making the yogurt dip.
• In a small bowl, stir yogurt, maple syrup, and cinnamon.
• Spread the yogurt spread all over the pizza base leaving the sides free from yogurt.
• Decorate the pizza with seasonal fruit. Cut large fruits like a banana or strawberries or kiwi into thin slices. Blueberries and raspberries can be added whole.
• Drizzle peanut butter on top and add the chopped dark chocolate.
• Freeze the pizza for 30 minutes to firm up before serving.

Storage

• You can store the pizza in the freezer and thaw for 10 minutes before serving as a frozen dessert, or store it in the fridge for a softer texture.