Raw Chocolate-Swirl Cheesecake Bars

Whether you’re throwing a Super Bowl party tomorrow or not, you should make these ASAP:

Chocolate + Cheesecake = a match made in Heaven.

And since these are all-natural, raw and vegan– you can go back for seconds guilt-free!!

Raw Chocolate-Swirl Cheesecake Bars
Makes about 9-12 squares

Chocolate Crust:

1 cup raw pecans
2 Tablespoons cocoa powder
2 Tablespoons pure maple syrup (preferably Grade B)
1 Tablespoon coconut oil
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt


In a mini-food processor (I use this one), process the pecans until they are crumbly:

Be careful not to process too long– you don’t want pecan butter!! Well, maybe you do… but not for this recipe. 

Add in the rest of the crust ingredients, and process until thoroughly combined, scraping down the sides if necessary. Then transfer the crust to a square 6″ Tupperware, lined with plastic-wrap, and press down evenly.

Place the crust in the freezer to set for at least 10 minutes, while you make the cheesecake filling.

Cheesecake filling:

1 cup raw cashews, soaked for at least an hour
1/2 cup zucchini, peeled and chopped
2 1/2 Tablespoons fresh lemon juice
2 Tablespoons coconut oil
1/4 cup honey (or agave, for vegans)
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt


Throw all of the ingredients into a blender (note: if you’re using a high-powered blender, like the Vita-Mix, you can skip soaking the cashews!) and blend until silky smooth. Pour the filling over the chocolate crust and smooth the top, using a spatula:

Now it’s time for the fun part–> adding the chocolate swirls!!!

Chocolate Swirl:

2 Tablespoons cocoa powder
1 Tablespoon pure maple syrup
1 Tablespoon coconut oil, in liquid form


Whisk the ingredients together until smooth:

Next, using a spoon, gently pour 3-4 lines across the cheesecake bars:

It’s okay if it’s messy, because you’ll be dragging a knife through those lines next! With a light touch, drag a knife back and forth perpendicularly to the lines you made– creating a marbled look like this:

Don’t they look like little hearts? Perfect for Valentine’s Day!! 😀

Once your cheesecake bars are “swirled” to your liking, place them in the freezer to set for at least 4 hours. When they are firm, you can slice and serve chilled!

Be sure to store these in the freezer– they will melt quickly at room temperature!

Don’t worry, these taste so good, they won’t last long on a plate anyway…


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I make these once a month. Not sure where I would be without someone like you coming up with these recipes. I had a lot of health issues that are disappearing since I’ve been eating healthier. Just wanted to make sure you knew how much I love your recipes!!! You’re awesome!


These are SO GOOD!!! I made them for a family dinner & they were a hit 🙂 They make a great presentation too because of the yummy chocolate swirl on top!


Hi, these look amazing, I need substitutes for the pecans and zucchini in your recipe due to allergies. Often the recommendation is to replace pecans with walnuts or almonds. I can’t do walnuts but can do almonds. I’m a bit stumped on zucchini though. Thanks!


Those look super yummy! We have raw organic chocolates on our site! http://pathrive.com/store 😀 😀 😀

Mairead Glass


Your blog is great- I’ve really enjoyed your recipes. I tried this today for the second time and while they came out great, I can’t quite decide what I should change. I don’t feel that the lemon juice flavor mixes well with the chocolate- I think the flavors compete. What else could I use in place of the lemon juice? Does it serve a particular purpose?
Thanks for all of your great recipes!

    Megan Gilmore

    The lemon juice just adds the tart flavor found in real cheesecake– you can omit it if you prefer!


We just made your chocolate cheesecake and loved it so much….so we are trying these and the strawberry cheesecake squares now. Noticed the all chocolate version uses maple syrup and these honey. Can the two be subbed or is there a difference? Can’t wait to make more versions they are great!

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