Vegan Chocolate Cheesecake
Ingredients
Chocolate Pecan Crust
-
1½
cups
pecans
-
3
tablespoons
cocoa powder
-
2
tablespoons
coconut oil
-
2
tablespoons
pure maple syrup
-
⅛
teaspoon
fine sea salt
Chocolate Cheesecake Filling
-
2
cups
raw cashews
-
1
cup
diced zucchini
-
¾
cup
cocoa powder
-
¾
cup
pure maple syrup
-
1
teaspoon
vanilla extract
-
¼
teaspoon
fine sea salt
-
¼
cup
melted coconut oil
-
¼
cup
water
Instructions
- Prepare the crust by processing pecans and cocoa powder until crumbly, then add maple syrup, coconut oil, and salt until it sticks together.
- Press the crust into a greased 8-inch springform pan and freeze while preparing the filling.
- Blend cashews, zucchini, cocoa powder, maple syrup, vanilla, salt, melted coconut oil, and water until smooth.
- Spread the filling over the crust and smooth the top.
- Freeze until firm, about 3 to 4 hours, then slice and serve chilled.
Nutrition Facts (estimated)
Servings
12
Calories
345
Total fat
26g
Total carbohydrates
28g
Total protein
6g
Sodium
80mg
Cholesterol
0mg
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