Rhubarb Rose Cheesecake
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Crust
1 cup pistachios 1 cup almonds 1 cup dates, pitted ¼ tsp sea salt
1 tbsp agave 1 tbsp coconut oil, melted 1 tbsp water
Grease or line a 9-inch spring-form pan.
Place the; pistachios, almonds, dates, and sea salt in food processor and process until crumbly. Add the agave, coconut oil and water. Pulse a few more times until everything begins to stick together.
Transfer mixture to prepared pan. Spread out evenly and press down firmly. Place in fridge while you prepare the filling.
Filling
2 cup cashews 2 cups chopped rhubarb the cream from one can of full-fat coconut milk ½ cup coconut oil, melted ½ cup agave 1 tbsp rose water 1 tbsp white vinegar 1 tbsp beet powder (optional to enhance colour) 1 tsp cardamom ¼ tsp sea salt
Place all the filling ingredients into a high-speed blender and blend on high until everything is smooth and creamy.
Pour filling over top of crust and place in freezer overnight to set then transfer to fridge.
Slice and serve. (Store leftovers in fridge.)
