Who doesn't love a little bit of chocolate and paleo friendly cheesecake that is vegan and gluten free. This is the perfect amount of chocolate sweetness and texture is just like cream cheese except its made with raw cashews and pecans. Love this dessert and has a full cup of veggies in it!
Prep time: 20 mins Total time: 20 mins
Serves: 12
A rich chocolate cheesecake, that’s free of dairy and refined sugars, and loaded with a full CUP of veggies!
Ingredients
For the crust:
2 cup raw pecans
2 tablespoons coconut oil
¼ cup cocoa powder
¼ cup pure maple syrup
⅛ teaspoon fine sea salt
For the filling:
2 cups raw cashews (no need to soak)
1 cup peeled & diced zucchini
½ cup cocoa powder
½ cup pure maple syrup
1 tablespoon vanilla extract
¼ teaspoon fine sea salt
¼ cup coconut oil, melted
Instructions
Prepare the crust by placing the pecans in a food processor fitted with an S-blade, and grind them into fine meal. Add in the rest of the crust ingredients, and process again until well combined. Line the bottom of an 8-inch spring form pan with plastic wrap or parchment paper, then press the crust evenly into the bottom of the pan. Place the pan in the freezer to set, while you prepare the filling.
In a high-powered blender or food processor, process the raw cashews until they are a fine powder. Add in the zucchini, cocoa powder, maple syrup, vanilla extract, and sea salt, and blend again until a smooth and creamy batter is formed. Add in the melted coconut oil, and blend again to fully incorporate the ingredients into a uniform filling.
Pour the filling into the frozen pie crust, and allow to set for 8 hours, preferably overnight.
Serve directly from the freezer, for best texture. *Note: This cheesecake will become quite soft if left out at room temperature, so be sure to keep it chilled!
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