This chocolate cheesecake speaks for itself.
You might be skeptical at the addition of a certain green vegetable in something that claims to be a creamy chocolate dessert, but trust me! It works perfectly.
Raw Vegan Chocolate Cheesecake
Adapted from Detoxinista
For the crust:
1.5 cups raw nuts (I used a combination of almonds, walnuts, and cashews)
1/2 cup oats
2 tablespoons coconut oil
¼ cup cocoa powder
¼ cup pure maple syrup
⅛ teaspoon fine sea salt
Optional: cacao nibs or chocolate chips
For the filling:
2 cups raw cashews (it helps to soak them for 2-8 hours)
1 cup peeled & diced zucchini (I like to bump this up to 1 3/4 cups!)
½ cup cocoa powder
½ cup pure maple syrup
1 tablespoon vanilla extract
¼ teaspoon fine sea salt
¼ cup coconut oil, melted
Prepare the crust:
Place the nuts in a food processor and grind them into fine meal. Add in the rest of the crust ingredients, and process again until well combined. Line the bottom of an 8- or 9-inch spring form pan with plastic wrap or parchment paper, then 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 high-powered blender, process the raw cashews until they are a fine powder. Add in the zucchini, cocoa powder, maple syrup, vanilla extract, and sea salt, and blend again until a smooth and creamy batter is formed. Add in the melted coconut oil, and blend again to fully incorporate the ingredients into a uniform filling.
Pour the filling into the frozen pie crust, and allow to set for 8 hours, preferably overnight. Drizzle with melted chocolate!
Serve directly from the freezer for best texture. This cheesecake will become quite soft if left out at room temperature, so be sure to keep it chilled!