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Double Chocolate Raw Cheese(less) Cake

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Ingredients
  

For The Crust

  • 2 cups raw pecans
  • 2 tbsp coconut oil (melted)
  • 1/4 cup cocoa powder
  • 1/4 cup pure maple syrup
  • 1 dash sea salt
  • 1 dash cinnamon

For The Filling

  • 2 cups raw cashews
  • 1 cup raw zucchini peeled and diced
  • 1/2 cup cocoa powder
  • 1/2 cup pure maple syrup
  • 1 tbsp vanilla extract
  • 1/4 cup coconut oil (melted)
  • 1 dash sea salt
  • 2 tbsp ripe avocado optional*

Instructions
 

Preparing The Crust

  • Melt the coconut oil on the stovetop.
  • Grind the pecans in a food processor. If you want your crust to a have a little extra "bite", don't grind the pecans too much.
  • Add in the rest of the crust ingredients, and grind until well combined.
  • Line the bottom of an 8-inch pie dish with parchment paper, then press the crust evenly into the bottom and half way up the sides of the pan.
  • Place the pan in the freezer to set, while you prepare the filling.

For The Filling

  • Grind the raw cashews in the food processor until they are become a powder.
  • Add in the raw zucchini, cocao powder, maple syrup, avocado (if you're using), vanilla extract, and sea salt. Blend until it's a smooth and creamy batter.
  • Add in the melted coconut oil, and blend again to fully incorporate the ingredients into a smooth filling.
  • Pour the filling into the frozen pie crust, and allow to set for 8 hours or overnight. Serve directly from the freezer.
  • Drizzle with raspberry glaze (optional). Puree 1 cup of organic raspberries; add organic powdered sugar to taste (starting with 1/8 of tsp until desired sweetness is reached), 1 tbsp freshly squeezed orange juice.

Notes

* Avocado adds a little creaminess to filling. If you don't love avocado, skip it.
Please note this cake needs to stay chilled until you are ready to serve. It will get too soft if left out at room temperature.
Adapted from The Detoxinista