Ingredients

For the base

125g almond flour

3 tbs coconut oil(melted)

6 dates soaked

pinch of salt

For the 'cheesecake'

280g of soaked cashews

1 tsp vanilla extract

2 tbs coconut oil(melted)

juice of one lime

2 tbs agave syrup

Stewed rhubarb

4 stalks of rhubarb

2 tbs agave syrup

juice of one lime

2 tbs agar-agar(vegan option) or 2 1/2 tbs gelatin

Method

  • Soak the cashew nuts over night. This is vital in order to create the creamy smooth texture of the cheesecake.

  • Preheat the oven to 150 degrees celsius.

  • Add the soaked cashews to a blender and blitz until smooth. Add the coconut oil, agave syrup, vanilla extract and lime juice to the blender and blitz until everything is mixed.

  • Add the almond flour to a medium sized bowl. Soak the dates for about five minutes in boiling water. Drain the water, remove the pits and add to blender. Blitz until the dates are broken down, then add the coconut oil and blitz again until you have a paste like mixture. Add the 'date paste' to the almond flour with the salt and mix everything until the almond flour is completely coated. The mixture should be a little sticky and hold together when pressed between your fingers.

  • Lightly rub some melted coconut oil on the base of your tin and press down the almond base so that it is flat and even. Pop in the oven for 10 minutes, until the edges are golden brown. Allow to cool completely.

  • When the base has completely cooled, spread the creamy cashew mixture on top. Using a spatula or a knife make the surface of the cashew cream as smooth as possible.

  • Pop in the freezer for 30 minutes while you stew the rhubarb.

  • Chop up the rhubarb into bite sized pieces and place in a large saucepan over medium heat. Add the lime juice, agave syrup and stir until the rhubarb comes to the boil.

  • Boil the water and pour about 60ml of water into a little dish. Add the gelatin/agar-agar to the boiling water, stir and add this to the rhubarb. Continue to stew the rhubarb until it has reduced in size and is a little thick (this takes 12-15 minutes).

  • Leave to cool completely before pouring on top of the cheesecake base.

  • Pour the cooled rhubarb on top on the set cashew cream and leave to set in the fridge for 30mins.

    • Aoife's recipes are Paleo and free of gluten, grain, dairy and refined sugar. For more visit her blog