Rhubarb, Ginger & Blackberry Crumble with Baobab Cashew Cream

Ingredients

• 7 sticks rhubarb
• 100g blackberries
• 1-2 inches fresh ginger, grated
• 2 tbsp filtered water
• 2 tsp ground cinnamon
• 1/2 tsp vanilla powder
• juice of 1/2 an orange
• 2 tbsp coconut sugar
• 1/2 cup ground almonds
• 1/2 cup rolled oats
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 cup chopped, roasted hazelnuts (+ more to garnish)
• 1/2 tsp pink Himalayan salt
• 1 tbsp coconut oil
• 1 tbsp maple syrup
• flaked almonds to garnish
• 2 heaped tsp Aduna Baobab Powder
• 200g unsalted activated cashews, (soaked in filtered water overnight + drained)
• 1-2 tbsp filtered water, depending on desired consistency
• splash of unsweetened almond milk
• juice of 1/2 a small lemon
• 1 tbsp raw honey