This decadent cheesecake is made with…. zucchini! Trust me when I say that despite this, it’s over-the-top delicious. Be brave… give it a try… you can thank me later

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:

1. In a food processor process the pecans until they are crumbly.
2. Add in the rest of the crust ingredients, and process until thoroughly combined, scraping down the sides if necessary.
3. Transfer the crust to a square 6″ pan and press down evenly.
4. Place the crust in the freezer to set for at least 10 minutes.

Cheesecake filling:

1 cup raw cashews, soaked for at least an hour (if you have a Vitamix, you can skip this step–yay!)
1/2 cup zucchini, peeled and chopped
2 1/2 Tablespoons fresh lemon juice
2 Tablespoons coconut oil
1/4 cup honey (or agave, for vegans)
1/2 teaspoon vanilla
1/4 teaspoon sea salt

Directions:

1. Throw all of the ingredients into a blender and blend until silky smooth.
2. Pour the filling over the chocolate crust and smooth the top, using a spatula:

Chocolate Topping:

• 2 Tablespoons cocoa powder
• 1 Tablespoon pure maple syrup
• 1 Tablespoon coconut oil, in liquid form

Directions:

1. Whisk the ingredients together until smooth:
2. Spread all over the top.
3. Swirl and twirl into the filling.
4. Serve frozen