Rhubarb Cheesecake

Step 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.

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