Raw Chocolate Cheesecake
Don't let the raw part fool you, this recipe is decadent and will please every sweet tooth in the house! Better yet, don't tell them until they've already indulged....it was a yummy, raw, good for you dessert! There is a whole cup of hidden green veggies in here that we are willing to bet they will be shocked by!
Crust
2c raw pecans
2tbsp coconut oil
1/4c cocoa powder
1/4c maple syrup
1/8tspn sea salt
Filling
2c raw cashews
1c zucchini, diced and peeled
1/2c cocoa powder
1/2c maple syrup
1 tbsp. vanilla extract
1/4tspn sea salt
1/4c coconut oil, slightly melted
Starting with the crust, put pecans in food processor and process till they are fine. Process in remaining crust ingredients and blend well. Place plastic wrap or parchment paper on the bottom of 8 inch pie pan. Scoop in crust mixture and press mixture down firmly and evenly. Freeze while preparing the filling.
Process cashews until they are fine as well. Add in the zucchini, cocoa powder, maple syrup, vanilla extract, and sea salt, and blend until mixture is creamy. Lastly add in melted coconut oil.
Pour the filling into the frozen pie crust, and allow to set for 8 hours, even better: overnight. For best results, serve fresh from the freezer. Top with berries if desired. Enjoy!
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