Chocolate Swirl Cheese Cake

http://detoxinista.com/2011/02/raw-chocolate-swirl-cheesecake-bars/

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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
Directions:
In a mini-food processor (like mine, or a Magic Bullet), 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
Directions:
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
Directions:
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:
 

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!