Almost Raw Rhubarb Lemon "Cheese"cake

Ingredients

Topping

• 1 bunch rhubarb, leaves removed and cut into 5cm chunks
• Juice 1 lemon
• 1.5 Tbsp maple syrup (or your favourite sweetener)
• 5cm piece ginger, grated finely
• 2 Tbsp. tapioca flour mixed with 1/4 cup cold water

Base

• 1/2 cup raw almonds
• 1.5 cups raw pecans
• 1 Tbsp. maple syrup (or your favourite sweetener)
• 1/4 cup desiccated coconut
• 1 Tbsp. tahini
• Pinch salt
• Tiny dash almond milk or water

Filling

• 1/2 cup coconut cream
• 1/2 cup cacao butter, melted (you can do this in a small pot on the stove)
• 1 cup raw cashews, soaked at least 4 hours
• Juice and zest of 1 lemon
• 2 Tbsp. maple syrup (or your favourite sweetener)
• 1 tsp vanilla essence

Takes 60 min ,serves 6.

Instructions

1. In a small pot, combine rhubarb pieces, lemon juice, maple syrup and ginger and bring to a simmer. Stir and cook until the rhubarb is tender and falling apart (around 5 minutes)
2. Add the tapioca flour and water mixture to the rhubarb and stir well until slightly thickened. Remove from the heat and set aside to cool
3. Now prepare the base: in a high strength food processor, add the almonds and pecans and process until a course flour is formed
4. Add all remaining base ingredients and process until forming a ball. This mixture should hold together when pressed between two fingers
5. Press the base mixture into the bottom of a medium sized bread or cake tin. Use your fingers to evenly flatten the base
6. In the same food processor, add all filling ingredients and process until completely smooth
7. Pour filling over the base, then smooth with the back of a spoon
8. Place the tin in the freezer for 2-3 hours to firm up
9. When ready to serve, pour the rhubarb mixture over the cheesecake and serve slices with fresh raspberries. Enjoy!