Raw Chocolate Zucchini Cheesecake
Base:
2 cups of walnuts
1/4 cup of cacao powder
1/4 cup maple syrup
1/2 cup of almond meal
2 tablespoons coconut oil (liquid form)
Pinch of salt
Filling:
4 cups of raw cashews
2 zucchinis, peeled and chopped
3/4 cup cacao powder
1 cup maple syrup
1/2 cup coconut oil (liquid form)
1 teaspoon vanilla essence
Pinch of salt
Blitz the walnuts in the food processor into a fine powder. Add in the remainder of the ingredients for the base and blend to combine. Line the base of the spring form tin with glad-wrap and press the mixture down into it in an even layer. Place in the freezer to set.
In the food processor, blend the cashews into they are a paste. Add the remainder of the ingredients and blend into a smooth batter. Pour the batter over the base of the cheesecake and smooth the top with a spatula. Set in the freezer for 6-8 hours. Serve garnished with fresh berries and edible flowers
Storage: This cake must be stored in the freezer until you are ready to eat it.
From The Macadames blog
