Chocolate Pinsa with Vanilla Cream & Berries

The recipe makes 4 servings.

Ingredients:

Chocolate Pinsa Base
2 scoops HLTH Code Chocolate
1 cup almond flour (100 g)
2 Tbsp coconut flour (15 g)
1 tsp baking powder
¼ tsp salt
2 large eggs
¼ cup Greek yogurt (60 g)
2 Tbsp olive oil or melted coconut oil (30 ml)
2–3 Tbsp water as needed
Vanilla Cream
2 scoops HLTH Code Vanilla
4 oz cream cheese, softened (115 g)
½ cup heavy cream (120 ml)
Topping
½ cup mixed berries (75 g) (raspberries, strawberries, blueberries)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking tray.

In a bowl, mix the almond flour, coconut flour, HLTH Code Chocolate, baking powder, and salt.

Add the eggs, Greek yogurt, and oil. Mix into a soft dough. Add water if needed to loosen slightly.

Shape into an oval “pinsa” (about 1 cm thick) directly on the tray.

Bake for 15–18 minutes until set and slightly crisp on the edges.

Cool slightly before topping.

Beat the cream cheese until smooth and add HLTH Code Vanilla.

Slowly add the heavy cream while whipping until light and spreadable.

Spread the vanilla cream over the pinsa and top with fresh berries.

Slice and serve immediately.

Nutritional breakdown per serving. Recipe makes 4 servings

360 Calories
18g Protein
28g Fat
4g Fiber
9g Total Carbs
4g NET Carbs