Place the dates and almonds into the bowl of a food processor. Process until the mixture forms crumbs.
Divide the crumbs between 6 glasses and firmly press together.
Wipe out the processor bowl.
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.
Pour over the crumb base and then refrigerate for at least 2 hours.
Preheat the oven to 180 C. Chop the rhubarb into 2cm chunks and arrange in a baking dish.
Drizzle with orange juice and sprinkle with coconut sugar.
Cover with foil and bake for 15 minutes or until rhubarb is tender. Allow to cool.
To serve, top each cheese cake with rhubarb.