Rhubarb Cheesecake
Ingredients
1 cup dried dates½ cup almonds
2 cups cashew nuts, soaked overnight in cold water
½ cup coconut milk
2 scoops Red Seal Fit Protein natural vanilla powder
½ cup honey
¼ cup coconut oil
3 stalks rhubarb
¼ cup fresh orange juice
¼ cup coconut sugar
Cooking Time
2 hours 30 minutesServes
6Step 1
Place the dates and almonds into the bowl of a food processor. Process until the mixture forms crumbs.
Step 2
Divide the crumbs between 6 glasses and firmly press together.
Step 3
Wipe out the processor bowl.
Step 4
Drain the cashew nuts and combine with the coconut milk, protein powder, honey and coconut oil in the food processor. Process until the mixture is thick and creamy.
Step 5
Pour over the crumb base and then refrigerate for at least 2 hours.
Step 6
Preheat the oven to 180 C. Chop the rhubarb into 2cm chunks and arrange in a baking dish.
Step 7
Drizzle with orange juice and sprinkle with coconut sugar.
Step 8
Cover with foil and bake for 15 minutes or until rhubarb is tender. Allow to cool.
To serve, top each cheese cake with rhubarb.
