Nutritional Wisdom with Carly Pollack

Chocolate Cheesecake

Sweetly Raw
Chocolate Cheesecake Chocolate Cheesecake

Perfect for parties or any special occasion!

2 cups raw pecans
2 tbsp coconut oil, melted
1/4 cup raw cacao powder
1/4 cup grade B maple syrup
1/8 tsp sea salt
2 cups raw cashews
1 cup peeled and diced zucchini
1/2 cup raw cacao powder
1/2 cup grade B maple syrup
1 tbsp vanilla extract
1/4 tsp sea salt
1/4 cup coconut oil, melted

Place the pecans in a food processor and grind into fine meal. Add in the next four ingredients and process until well-combined (this is your crust). Line the bottom of an 8-inch pan with parchment paper. Press the crust evenly into the bottom of the pan. Place the pan in the freezer to set, while you prepare the filling. In a blender or food processor, process the raw cashews into a fine powder. Add zucchini, cacao powder, maple syrup, vanilla extract and sea salt. Blend until a smooth and creamy batter is formed. Add the melted coconut oil and blend again until a uniform filling is formed. Pour the filling into the frozen pie crust, and allow to set for 8 hours, preferably overnight. Top with fresh berries and serve directly from the freezer and keep chilled.

1 Cheesecake

Recipe Credit