
Your next sweet protein hit in the form of our awesome Rhubarb Cheesecake.
Time to Make
2 hours 30 minutes
Serves
6 servings
Ingredients
1 cup dried dates
½ cup almonds
2 cups cashew nuts, soaked overnight in cold water
½ cup coconut milk
2 scoops Red Seal Fit Protein Powder* - Natural Vanilla flavour
½ cup Red Seal NZ Manuka Honey UMF 5+
¼ cup coconut oil
3 stalks rhubarb
¼ cup fresh orange juice
¼ cup coconut sugar
* Supplemented food.
Instructions
This recipe contains Red Seal FIT protein powder, a Supplemented Food that is not suitable for children under 15 years, or pregnant women, without prior professional consultation.
Step 1
Place the dates and almonds into the bowl of a food processor. Process until the mixture forms crumbs.
Step 2
Divide the crumbs between 6 glasses and firmly press together.
Step 3
Wipe out the processor bowl.
Step 4
Drain the cashew nuts and combine with the coconut milk, protein powder, honey and coconut oil in the food processor. Process until the mixture is thick and creamy.
Step 5
Pour over the crumb base and then refrigerate for at least 2 hours.
Step 6
Preheat the oven to 180 C. Chop the rhubarb into 2cm chunks and arrange in a baking dish.
Step 7
Drizzle with orange juice and sprinkle with coconut sugar.
Step 8
Cover with foil and bake for 15 minutes or until rhubarb is tender. Allow to cool.
To serve, top each cheese cake with rhubarb.
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