Ingredients

The following ingredients have 20 Servings
  • 62 g / 5 tbsp coconut oil
  • 300 g / 10.5 oz vegan biscuits (GF if needed)*
  • 100 g / 3.5 oz raw cacao butter
  • 240 ml / 1 cup almond milk (or any plant milk)**
  • approx. 180 ml / ¾ cup maple syrup, adjust to taste
  • 300 g / 2 and 1/3 cups raw cashews (soaked overnight)
  • 2½ tsp vanilla extract
  • 4-5 tsp freshly grated ginger, adjust to taste
  • 2 tbsp lemon juice
  • 200 g / 3.5 oz fresh rhubarb
  • 2 tbsp coconut sugar (or maple syrup), (optional)
  • juice of 1 orange
  • ½ tsp vanilla extract
  • 1 tsp cornflour / cornstarch (optional)
  • chopped pistachios, to decorate (optional)

Instruction

  • Optional: line the bottom of your springform tin with a circle of baking paper and cut out a long rectangle to line the sides of the tin with. Affix the long strip of paper to the sides of your springform tin. This is especially crucial if you aren't using a non-stick tin.
  • Melt the coconut oil gently in a small pot.
  • Grind your biscuits in a food processor until you get a delicate crumb.
  • Add the melted coconut oil and process until the mixture sticks together, if it's too dry add a few teaspoons of almond milk, but let the biscuits and oil sit together for a few minutes before you judge. In fact, I tend to transfer the mixture to a large bowl and play with it a bit before I decide if any more moisture is needed.
  • Transfer the mixture to the lined tin and press it into the base really well, creating a compact biscuit base. I used the bottom of a glass to ensure the base is smooth, even and well bound. Place in the fridge while you make the other two components.
  • Heat up the oven to 190º C / 375º F.
  • Chop the rhubarb into 2.5 cm / 1" pieces.
  • Place the rhubarb in a large baking dish, toss in the sugar (or maple syrup), orange juice and vanilla extract. If you want even more sharpness to your rhubarb, you are welcome to skip the sugar here.
  • Roast the rhubarb until soft, for about 10 minutes. The thicker stalks may take a bit longer (12-15 minutes). Remove the rhubarb from the oven and allow it to cool down.
  • If you wish, you could thicken the juices with a little cornflour so that they stay on the top of the cake. To do that, place the juices in a small pot and mix cornflour and a teaspoon of water in a small cup or saucer. Place the pot with the juices on a low heat, mix dissolved cornflour in and allow both to come to a gentle simmer, stirring the whole time. Simmer for a few minutes for the juices to thicken and allow the mixture to cool down.
  • Melt the cacao butter gently, over a water bath. Allow it to cool down a little before adding it to the mixture.
  • Put the plant milk, maple syrup and drained and rinsed cashews into a blender. If, like me, you don't have a very powerful blender, I recommend doing this in two batches to be able to get the cashews blended super smooth and creamy.
  • Add melted cacao butter, vanilla, ginger and lemon juice to the blender until you get a super smooth mixture. Adjust the amount of sweetness and spiciness to taste.
  • Pour the cheesecake mixture over the set base and place the tin in the fridge overnight (or 8 hours at least) to set.
  • Once set, top with roasted rhubarb pieces, thickened roasting juices and chopped pistachios. Keep refrigerated.