Try this rich creamy, chocolate, guilt-free cake
2 c toasted pecans
2 T coconut oil
1/8 c cacao powder
1/4 c of monk fruit sugar
1/8 t of fine sea salt
2 c toasted cashews
1 c of peeled and diced zucchini
1/2 c of cacao
1 small handful of dark chocolate chips
1/2 c of smashed bananas
1 T of vanilla extract
1/4 t of fine sea salt
1/4 c of coconut oil melted
Prepare crust by placing the toasted pecans in a food processor or Vitamix and grind until fine. Add in the rest of the crust ingredients, and process again until well combined.
Line the bottom of an 8-in spring form pan with 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 food processor or blender, process cashews until fine. Add in zucchini, cacao, chocolate chips, bananas, salt, and blend until smooth and creamy.
Pour filling into the frozen pie crust and allow to set for 8 hrs. or over night.
Serve directly from freezer for best texture.
Cheesecake will get quite soft if left in room temperature, so keep on ice.