Step One
Chocolate Crust:
1 cup raw pecans
2 Tablespoons cocoa powder
2 Tablespoons pure maple syrup
1 Tablespoon coconut oil
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
Directions:
Using a food processor or high power blender, add the pecans and pulse until you
achieve a crumb texture – do not over process.
Once the pecans are “crumbed” add the rest of the ingredients and blend until well combined. You may need to scrape down the sides to make sure everything is incorporated. Remove the mixture from the food processor and transfer the it to a square 6″ plastic container, lined with plastic-wrap, and press down evenly. Place the container in the freezer for at least 10 minutes to allow it to set.
During this time you can start the next step – the filling.
Step Two
Cheesecake filling:
1 cup cashews, soaked for at least an hour
1/2 cup zucchini, peeled and chopped
2 1/2 Tablespoons fresh lemon juice
2 Tablespoons coconut oil
1/4 cup honey
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
Directions:
Combine all above ingredients in a food processor or high power blender and mix
until completely combined and smooth. Pour the filling over the chocolate crust and
smooth the top using a spatula.
Step Three
Chocolate Swirl:
2 Tablespoons cocoa powder
1 Tablespoon pure maple syrup
1 Tablespoon coconut oil, in liquid form
Directions:
Whisk together all ingredients until smooth and fully combined. Spoon three lines
[parallel to each other] across the cheesecake filling. You will be swirling them soon so
it doesn’t have to be perfect. It should look something like this:
Using a knife and a light touch, drag a knife through the top of the cheesecake back
and forth perpendicularly to the lines you made– creating a marbled look like this:
Place in the freezer for at least 4 hours. When you are ready to serve, you should be
able to remove the cheesecake from the container by lifting the plastic-wrap and
then slice into 12 squares. Store and extra in the freezer as they will melt quite quickly.
To make a 9” X 13” pan just triple the recipe—freeze overnight.
Can add raspberries, strawberries or blueberries to the cheesecake filling if wishing to
add another flavor.
You can swap out nuts for other types you prefer as well
Make sure you serve them chilled.
