⏱ 20 mins + 4 hours resting in the freezer
? 6 portion

Ingredients:
Base:
140 g Pecans
2 tbsp maple syrup
1 tbsp coconut oil
1/2 tsp vanilla extract
1/4 tsp sea salt

Put Pecans in a food processor until fine, but make sure it doesn’t turn into butter. Add all the other ingredients. Spread on the tray with baking paper(I only used half of a cake tin). Put in the freezer for 10 mins.

Meanwhile prepare the second layer:
140 g cashew nuts (soak in water for an hour)
100 g peeled and blended courgettes
2.5 tsp fresh lemon juice
2 tbsp coconut oil
3 tbsp honey
1/2 tsp vanilla extract
1/4 tsp sea salt

Put all the ingredients in a food processor (if you have a strong one, you don’t have to soak the cashew nuts). Spread on the top of the base.

Chocolate topping:
2 tbsp cocoa powder
1 tbsp maple syrup
1 tbsp coconut oil

Melt the coconut oil and mix in the cocoa powder and maple syrup. Spread on the top of the cheesecake. Put all in the freezer for 4 hours. Keep in the fridge afterwards.

Price: £5.50 (based on Sainsbury’s prices)
Source from: Raw cheesecake (original recipe is in Czech but if you open it in Google Chrome, you can translate the page)
Notes: I didn’t have enough pecans so I used almonds instead. The cheesecake didn’t look anything like the one on the picture but it tasted nice.