Ingredients
Rhubarb topping:
5 cups rhubarb, chopped into 1" pieces
2 lemons, juiced
5 tablespoons honey (sub agave for true vegan)
Crust:
3/4 cup almond flour
3/4 cup pecans
3/4 cup dates
1/2 teaspoon sea salt
Cheesecake:
3 cups cashews, soaked overnight
1/4- 1/2 cup lemon juice (start with 1/4 add more to taste)
1/4 cup maple syrup
1/2 cup coconut oil
1/4 teaspoon sea salt
Coconut milk whipped cream:
1 can full fat coconut milk, refrigerated for 24 hours
1-2 tablespoons maple syrup, to taste
Preparation
