PALEO, VEGAN, DAIRY FREE, GLUTEN FREE & SUGAR FREE
Happy Baking!
INGREDIENTS
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
METHOD
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.
Pop in the freezer for 30 minutes while you stew the rhubarb.
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.
Enjoy!