Vegan Chocolate Zucchini Cheesecake
This is the healthy, triple chocolate treat you've been waiting for. Rich, decedent, super chocolatey, and loaded with sneaky veggies. You would never know!
Ingredients
Chocolate Crust
- 2 cups pecans
- 4 tbsp cacao or cocoa powder
- 4 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 2 tsp vanilla extract
- pinch of salt
Chocolate Cheesecake
- 2 cups cashews
- 2 small zucchini, cleaned, peeled, cut into large pieces
- 1/3 cup cacao powder
- 4 tbsp coconut oil, melted
- 2 tbsp lemon juice or apple cider vinegar
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- pinch of salt
Chocolate Ganache
- 1 cup vegan chocolate chips
- 2/3 cup coconut cream or milk
Instructions
Chocolate Crust
- Place all crust ingredients into a blender or processor and run until well combined.
- Put the crust in a 6" or 8" baking dish and line with parchment paper or plastic wrap. Spray the baking dish with non stick cooking spray first so the paper doesn't slide everywhere. Press crust down evenly. Pop in the fridge while you make the filling.
Chocolate Cheesecake
- Place all cheesecake ingredients into a blender and run until smooth and creamy.
- Pour the filling on top of the chocolate crust and smooth down the top with a spatula.
Chocolate Ganache
- Heat coconut cream or milk on stove until just at a boil. Pour over chocolate chips and let sit 2 minutes.
- Whisk until super creamy and well combined then pour it over the chocolate cheesecake and smooth it out with a spatula.
- Place entire cheesecake in the freezer and let it set for 3 hours or overnight preferably. When ready to serve, run a knife under hot water and slice into bars. Enjoy!
Notes
- Can use cocoa powder instead of cacao.
- Use any liquid sweetener of choice.
- Cook time does not reflect time waiting to be set.