Raw Chocolate 'Cheesecake'

I was avoiding studying, so as usual, I turn to all my recipes I want to try :) I decided to try a recipe for Raw Cheesecake that I found on The Detoxinista. I only did have a batch(aka a thin cheesecake) but I really wish I would have just made the whole thing. I didnt have enough nuts left otherwise I would have made up some more. Must go shopping haha. Anyways, this is sooooo good. It has to freeze overnight to set, so I couldnt actually eat it now, but I couldnt stop licking the excess batter. I swear, you HAVE to try this. Simply amazing. Ive never been able to successfully make a normal cheesecake for some reason, so this is perfect for me and it tastes just as good if not better and is definitely more healthy :)

Raw Chocolate 'Cheesecake'

Ingredients

• For the Crust
• 2 cups raw pecans
• 2 tbsp coconut oil
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1/8 tsp salt

•  For the Filling
•  2 cups raw cashews(not soaked)
• 1 cup peeled and diced zucchini
• 1/2 cup cocoa powder
• 1/2 cup maple syrup
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 1/4 cup coconut oil, melted

Directions

• Crust
• In a food processor, blend the pecans up until a fine meal forms. Add the remaining ingredients and blend until well combined.
• Press mixture into an 8inch springfoam pan and place in freezer to set while making the filling
• Filling
• In a food processor, blend the cashews until a very fine meal forms. Add the remaining ingredients(minus the coconut oil) and blend until a creamy batter forms. Then add the melted coconut oil and blend until combined. 
• Pour into the crust pan and place in freezer to set for at least 8 hours
• Serve straight from the freezer for the best consistency