No Bake Raw Chocolate Cheesecake

By Dr Ernst
February 10, 2016

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.



  • 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


  • 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


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!
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