This refreshing dessert is naturally sweetened and beautiful! Choose either of these delicious frostings, or use your favorite non-dairy yogurt or cashew frosting. Any way is going to be yummy with this stellar crust and fresh fruit!
To make the crust, combine all the ingredients in a food processor and process until the ingredients form a ball. (If your dates are hard, soak them in hot water for 10 minutes first, and drain.)
Sprinkle shredded coconut, if you have some, on the bottom of a pie pan or pizza pan. This is to help it come out easier. Spread the dough" with your fingers to create a crust that's about 1/4 inch thick. It makes about a 10-inch pizza or fills the bottom and sides of a 9-inch pie pan. Wash the food processor, and make the frosting.
To make the sweet potato frosting, first bake the white sweet potato. I use the microwave for about 6-8 minutes and let it cool. You can also use the oven or a crock pot for 2-3 hours.
Measure 1 cup of the baked potato, mash with a fork into a measuring up. Make the filling by combining the 1 cup of potato with all the ingredients in a food processor, until smooth and creamy.
To make the coconut lemon frosting, blend everything together in a food processor for at least 2 minutes, until thick and fluffy.
Assemble the pizza by spreading the frosting on the crust, and topping with all your favorite fruits. The filling gets more firm and even more delicious after chilling for a few hours. I like to add the fruits just before serving so it's fresh and beautiful. Grate some lemon zest on top for extra fanciness.