In a small mixing bowl, stir together wet ingredients. Add in almond flour and salt and mix well.
Press into a small (7") pie plate or springform pan lined with parchment. Set aside or refrigerate while you prepare the cookie dough.
To make the cookie dough:
(In advance) soak cashews for 2 hours in boiling water, or overnight in room temp water. Drain, rinse and shake dry.
Peel, shred and measure ¾ cup zucchini. Then squeeze all the water by placing shreds in a clean tea towel and wring out the moisture several times.
Add zucchini and add cashews to a food processor. Blend until very smooth, about 5 minutes. Scrape down the sides.
Add remaining ingredients (except chocolate chunks). Blend well. Taste and adjust. Add a few more teaspoons of almond flour if it's not thick enough.
Stir in ½ of the chocolate chunks and spread dough over crust with damp hands. Sprinkle remaining chocolate on top and press in.
Cover with plastic wrap touching the surface and refrigerate for 3-4 hours.
Optional - garnish with whipped coconut cream and chocolate shavings.
Notes
What I used:Sweet Leaf Stevia*For sugar-free chocolate, use unsweetened 100% chocolate, Lily's brand chocolate chips, or cacao nibs.You can also use homemade chocolate chunks. 2 Tbs coconut oil, 2 Tbs cacao, 2 Tbs almond butter + stevia drops to taste.For dairy-free chocolate, use Enjoy Life brand. I like to use a very very dark chocolate - like 85-90%, so the sugar content is very low, but it's still a little sweet.Keep refrigerated and tightly wrapped for about 1 week, or frozen for 1 month.