Nothing is quite as decadent and fitting for Valentine’s Day as a cheesecake. This one is perfect because it uses a pecan crust, no flour and delicious, fatty coconut oil with zucchini as a filler. You and your sweetheart will love it.

Ingredients

Crust:

• 1/8 teaspoon of sea salt
• 2 Tablespoons of coconut oil
• 1/4 cup of organic cocoa powder
• 1/4 cup of pure maple syrup
• 2 cups of whole, raw pecans

Filling:

• 2 cups raw, whole cashews
• 1 cup of peeled and roughly chopped zucchini
• 1/2 cup of cocoa powder
• 1/2 cup of pure maple syrup
• 1 Tablespoon of gluten free vanilla extract
• 1/4 teaspoon fine sea salt
• 1/4 cup of liquid coconut oil

Instructions

For crust:

• Put the pecans in a food processor and run it until you’ve got a fine, flour-like substance
• Put all of the other crust ingredients into the food processor and run until well-mixed
• Place plastic wrap or parchment paper at the bottom of an 8″ pan
• Pour your crust mix into the pan, and press until even and the pan is well-covered with crust
• Place pan in freezer for 2 hours

For filling:

• Take your cashews and process them in your food processor until you’ve got a fine, flour-like substance
• Add all other ingredients (EXCEPT THE COCONUT OIL) and mix will in food processor
• Add coconut oil and mix until you have a uniform filling
• Pour filling into the crust and place in the fridge overnight.
• Once the cheesecake has set, put it into the freezer for 2 hours before serving
• Voila!