Prepare the crust by placing the pecans in a food processor fitted with an S-blade, 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 plastic wrap or parchment paper, then press the crust evenly into the bottom of the pan.

Place the pan in the freezer to set, while you prepare the filling.

In a high-powered blender or food processor, process the raw cashews until they are a fine powder.

Add in the zucchini, cocoa powder, maple syrup, vanilla extract, and sea salt, and blend again until a smooth and creamy batter is formed.

Add in the melted coconut oil, and blend again to fully incorporate the ingredients into a uniform filling.

Wait for 8 hours, preferably overnight.

Pour the filling into the frozen pie crust, and allow to set

Serve directly from the freezer, for best texture. *Note: This cheesecake will become quite soft if left out at room temperature, so be sure to keep it chilled!