Reese's Cheesecake (Paleo)

By mdancause

Ingredients

• For the crust:
• 2 cup raw pecans
• 2 Tbs. coconut oil
• 1 Tbs. of almond butter
• 1/4 cup unsweetened cocoa powder
• 1/4 cup pure maple syrup
• 1/8 tsp. pink himalayan salt
• For the filling:
• 2 cups raw cashews (soaked at least for 4 hours, overnight is better)
• 1/2 cup coconut oil, melted
• 1/4 cup pure maple syrup grade B
• 4 Tbs. coconut water
• 1 Tbs. vanilla extract
• 1 cup zucchini (peeled & diced)
• 1/2 cup almond butter
• 1/4 cup of Coconut Crystals (If you don’t have coconut crystals just use another 1/4 cup of maple syrup for a total of 1/2 cup)
• 1/4 tsp. pink himalayan salt
• The juice of one medium lemon
• For the toppings:
• Chocolate Sauce
• 1/2 cup of coconut oil, melted
• 4 Tbs. unsweetened cocoa powder
• 2 Tbs. maple syrup
• 1 tsp. vanilla extract
• pinch of pink himalayan salt

Details

Servings 1
Adapted from cleaneatingwithadirtymind.com

Preparation

Step 1

-Prepare the crust by placing the pecans in a food processor and grind them into fine meal. Add in the rest of the crust ingredients, and process again until well combined.

-Line the bottom of an 8-inch spring form pan with parchment paper, then press the crust evenly into the bottom of the pan. If you have residual oil from the almond butter and coconut oil, just blot with a paper towel. Place the pan in the freezer to set, while you prepare the filling.

-In a high-powered blender, process the raw cashews until they are blended. Then add the coconut oil, maple syrup, coconut water, and vanilla. Blend until smooth and then add the remaining ingredients, zucchini, almond butter, coconut crystals, salt, and lemon juice. For the lemon juice I go by taste as not to overdo it with lemon flavor. I started by juicing 3/4 of the lemon, mixing and tasting, and adding more. Add as needed to your preference then blend again until a super smooth and creamy batter is formed. If your batter is too thick try adding a little more coconut water until the desired smooth creamy batter consistency is reached.

-Pour the filling into the frozen pie crust and use a rubber spatula to smooth out the top. Allow to set for 4-5 hours in the freezer or overnight. Remove about an hour or so before serving so it can thaw a bit. Then add your crushed Sun Butter Cup toppings and chocolate sauce. For the chocolate sauce combine the ingredients together in a small bowl and stir. Then pour desired amount on each slice as you serve. Enjoy!