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No Guilt Chocolate Cheesecake

JuDean Parkinson
Rich and Creamy, Dark and Chocolatey! Sugar-free, Dairy-free, and Gluten-free Dessert.
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Prep Time 30 minutes
Cook Time 0 minutes
Total Time 4 hours 30 minutes
Course Dessert

Equipment

  • Food Processor

Ingredients
  

For Crust

  • 2 C. Pecans Raw not roasted
  • 2 T. Coconut Oil Melted
  • 1/4 C. `Maple Syrup Pure
  • 1/4 C. Cocoa Powder

For Filling

  • 1/4 tsp. Sea Salt
  • 1 C. Shredded Zucchini
  • 2 C. Raw Cashews no soaking necessary
  • 1/2 C. Maple Syrup Pure
  • 1/2 C. Cocoa Powder
  • 1/4 C. Coconut Oil Melted
  • 1 T. Vanilla Pure
  • 1/2 tsp. Sea Salt

Instructions
 

For Crust

  • Put Pecans in food processor and grind into a meal.
  • Add rest of ingredients for Crust and press into a 9X9 pan or 9" glass pie dish.

For Filling

  • Put Shredded Attachment on food processor and shred Zucchini. Take out and measure out 1 C. tightly pressed down into measuring cup.
  • Put in cashews and mix until chopped until fine.
  • Add rest if ingredients and mix until smooth.
  • Spread onto crust and put into freezer. Keep Frozen and ENJOY!

Notes

Keyword cashews, cheesecake, chocolate, dessert, zucchini