This is a fab dessert if you want to have something pre made. All you'll need to do is slice, serve and enjoy! Making it isn't too difficult either and the distinctive layers give so much flavor.
Happy Baking!

For the base
1 1/4 almond flour
3 tbs coconut oil(melted)
6 dates soaked
pinch of salt

For the 'cheesecake'
2 cups of soaked cashews
1 tsp vanilla extract
2 tbs coconut oil(melted)
juice of one lime
2 tbs agave syrup

Stewed rhubarb
4 stalks of rhubarb
2 tbs agave syrup
juice of one lime
2 tbs agar-agar(vegan option) or 2 1/2 tbs gelatin

Preheat the oven to 150 degrees celsius.
First thing you need to do is soak the cashew nuts over night. This is vital in order to create that creamy smooth texture of the cheesecake. Add the soaked cashews to a blender and blitz until smooth. Add the coconut oil, agave syrup, vanilla extract and lime juice to the blender, blitz until everything is well in cooperated. 

Add the almond flour to a medium sized bowl. Soak the dates for about 5 minutes in boiling water. Drain the water, remove the pits and add to blender. Blitz until the dates are broken down, then add the coconut oil and blitz again, you should have a paste like mixture. Add the 'date paste' to the almond flour with the salt and mix everything until the almond flour is completely coated. The mixture should be a little sticky and hold together when pressed between your fingers. 

Lightly rub some melted coconut oil on the base of your tin and press down the almond base so that it is flat and even. Pop in the oven for 10 minutes, until the edges are golden brown. Allow to cool completely.

When the base has completely cooled, it is time to spread the creamy cashew mixture on top. Using a spatula or a knife make the surface of the cashew cream as smooth as possible. 
Pop in the freezer for 30 minutes while you stew the rhubarb.

Chop up the rhubarb into bite sized pieces and place in a large saucepan over medium heat. Add the lime juice, agave syrup and stir until the rhubarb comes to the boil.
Boil the kettle and pour about 1/4 of a cup of water into a little dish, add the gelatin/agar-agar to the boiling water and stir, then add this to the rhubarb. Continue to stew the rhubarb until it has reduced in size and is a little thick(about 12-15 minutes).

Leave to cool completely before pouring on top of the cheesecake base.

Pour the cooled rhubarb on top on the set cashew cream and leave to set completely in the fridge for 30mins.
Enjoy! 

I recently got sent a picture of rhubarb from a market in London. The colours of the vibrant stalks were incredible. This inspired me to use this beautiful vegetable, and in turn I created this recipe. The filling is absolutely delicious and would be fantastic on its own over ice-cream or even as a jam. This tart base is also so easy to make and can be used with all sorts of combinations of fillings. 
My rhubarb, strawberry & ginger tart is the perfect spring/summer dessert, just plonk it in the middle of the table and its gone in seconds.

For the crust
1 cup coarse almond flour
1 cup coarse walnut flour
3 tbs coconut oil
8 dates, soaked
pinch of salt

For the filling
3 cups of rhubarb, chopped
thumbnail size piece of ginger, grated
juice & zest of 1/2 a lemon
1 tsp of date syrup
1 vanilla pod
1/2 a teaspoon of orange blossom liquor
7/8 strawberries

Firstly preheat the oven to 150 degrees celsius.
Boil the kettle and allow the dates to soak while you get the other ingredients ready. 
Prepare your nut flours. Place one cup of almonds in a blender. Blitz until it is a flour like consistency. Here you do not have to be too particular with how fine the flour is. I actually prefer it a little coarse as it adds a lovely crunch to the tart base.
Do the same with the cup of walnuts.
Add both the nut flours to a medium bowl with a pinch of salt. 
Drain the soaking water from the dates and add these to the blender with the nut flour and coconut oil.
Blitz until everything comes together. The crust should stay intact when pinched between your fingers.

Press the mixture into your tart tin and bake in the oven for 15-18 minutes until it is brown and golden.
Leave the base to cool in the tart tin while you prepare your filling.

Roughly chop the rhubarb and add this to a heavy saucepan with a sturdy base over a medium heat.
Squeeze in the lemon juice and add the grated ginger. Add half the ginger first just to taste. The ginger can appear very strong so don't be heavy handed with it. Less is more, as you just want the subtle heat from it.
Pour in the date syrup and a little of the orange blossom liquor, same apples with the orange blossom a little goes a long way so use is sparingly.
Deseed the vanilla bean pod and ass the seeds to the pot. Allow the rhubarb to cook down slightly, still keeping most of the pieces of rhubarb intact but soft. 
Dice up the strawberries. Take the rhubarb off the heat and allow to cool for about 10 minutes before adding the strawberries. Stir them in and allow the filling to completely cool before adding it to the crust.
When everything is at room temperature, add the filling and smooth out the top as much as possible. Remove the crust from the tin and place on a cake stand.
Serve with custard or ice-cream.
Enjoy

GLUTEN FREE, DAIRY FREE, VEGAN, PALEO & VEGETARIAN

This dessert is just heavenly. 
Its completely raw and has absolutely no gluten, dairy or refined sugars. I would highly recommend making this for a dinner party as it is quite a treat and not to mention it looks impressive also. 
This cake is so delicious you wouldn't even know its missing any of the usual creamy dairy ingredients. 
I have seen so many different variations of cheesecakes and the colors that can be created by using natural colorings like beetroot, raspberries and lemons. The outcome is just as impressive.
So go ahead spoil your friends and family and make this dreamy dessert.

Each cake yields 10 servings.
Serving Size 69 g
Amount Per Serving
Calories 293
Calories from Fat 170
Total Fat 18
Saturated Fat 4.7g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 22mg
Potassium 330mg
Total Carbohydrates 29.5g
Dietary Fiber 4.1g
Sugars 18.0g
Protein 6.9g
Vitamin A 3%•Vitamin C 1%Calcium 5%•Iron 13%

What you will need is:
For the Crust:

• 1 Cup of almonds
  
• 1/2 Cup of dates
  
• 1/2 Cup of dried apricots
• 1 tsp cinnamon
• 1 tbs honey
• Pinch of salt
• 1 tsp water

For the 'cheese' layers:

• 2 cups of cashews(soaked over night)
• 1/4 cup of honey
• Pinch of salt
• 1 tsp vanilla essence
• 1/4 cup cocoa powder
• 1 tbs water (to loosen)

For the Chocolate Topping:

• 100g 85% dark chocolate
• 8 almonds(whole)

For the crust.
Place the nuts, dates, apricots, honey, cinnamon & sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). 
Test the crust by spooning out a small amount of mixture and rolling it in your hands.
If the ingredients hold together, your crust is perfect.
If the crust is too think add a little water and blitz in the blender.
Scoop out the crust mixture in a 7 inch spring-form pan, and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.
Place in the freezer to harden while you prepare the middle layers.
Rinse the food processor well.

Drain the soaked cashews and add them to the blender. Blend until you have a creamy smooth consistency. 
The time will vary depending on the strength of your blender. 
Add honey, vanilla and salt to the creamy mixture and blend until everything is well incorporated. 

Divide the mixture in half using a weighing scales. It is not vital that the weight is exact but it lends for a better finish. 
I prefer when the layers are the same in depth thickness.
Leave one half plain. Add a extra honey if you want it a little sweeter. 
Add cocoa powder to the other half and mix well. 

Get the nutty base from the freezer and spread the vanilla cashew cream as evenly as possible on top.
Place back in the freezer for 30 minutes to harden.

After 30 minutes(just double check that the vanilla layer is solid enough), spread over the chocolate cashew layer in the same manor as before.

Melt the dark chocolate in the microwave or over a ban marie. Pour the velvety chocolate on to the top layer to cover completely. 
DO NOT use a palate knife to smooth over the chocolate this will create marks in the chocolate and prevent a smooth finish. 
Angle the spring-form tin so that the chocolate glides to the edges. 
Arrange the almonds to decorate on top, or roughly chop them and sprinkle over. 
Place it back in the freezer to harden one last time.

To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. 
Serve on its own, or with fresh fruit. 
Store leftovers in the freezer (what leftovers?).