Vegan Rhubarb Cashew Cheesecake Recipe | Plant-Based Dessert

Ingredients

• approx. 4–5 stalks raw rhubarb, roughly chopped
• 60ml pure maple syrup
• ½ lemon, juice and zest
• 1 tsp fresh ginger, finely chopped or grated
• a pinch of salt
• 240g almonds or walnuts, or a combination of the two
• 140g dates, pitted
• 1–2 tbsp coconut oil, melted, plus extra for greasing
• 1 tbsp pure maple syrup
• 300g cashews, soaked overnight
• 2–3 tbsp pure maple syrup (use more or less for sweetness preference)
• 2 heaped tbsp (approx 30–50g) coconut oil
• 150ml plant-based milk (you may need extra)
• 2 lemons, juice and zest (save some zest for garnish)