
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:
- In a food processor process the pecans until they are crumbly.
- Add in the rest of the crust ingredients, and process until thoroughly combined, scraping down the sides if necessary.
- Transfer the crust to a square 6″ pan and press down evenly.
- 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:
- Throw all of the ingredients into a blender and blend until silky smooth.
- 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:
- Whisk the ingredients together until smooth:
- Spread all over the top.
- Swirl and twirl into the filling.
- Serve frozen
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