To make the crust, add the pecans and cacao powder in the bowl of a food processor fitted with an "S" blade and pulse briefly, until the mixture looks crumbly. Add in the maple syrup, coconut oil, and salt and process again until the mixture sticks together.
Prepare an 8-inch springform pan by lightly spraying it with oil and pressing a piece of parchment paper into the bottom of the pan. This guarantees the cheesecake will be easy to remove later. Transfer the crust to the prepared pan and press it evenly into the bottom of the pan. Place the pan in the freezer to set while you prepare the filling.
To make the filling, add the cashews, zucchini, cacao powder, maple syrup, vanilla, salt, coconut oil, and water to a high-speed blender and blend until smooth. Stop and scrape down the sides of the blender, as needed, to make sure everything is blended well. It will be very thick.
Remove the pan from the freezer and add the chocolate filling on top, smoothing it with a spatula. Return the pan to the freezer and chill until the cheesecake feels firm to the touch in the center, about 3 to 4 hours.
When the cheesecake is totally firm, it's ready to slice and serve. Be sure to serve it directly from the freezer for the best texture, as it will soften up if you leave it at room temperature for too longer. Serve with sliced berries on top, or with coconut whipped cream.
Leftovers can be stored in an airtight container in the freezer for up to 3 months.
Nutrition information is for 1 of 12 slices, but you can make the slices even smaller if you'd like to-- this is a very rich dessert! Nutrition information is just an estimate, not a guarantee.