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For the Base<\/strong><\/p>\n200g walnuts
\n150g pitted dates
\n2 tbsp cocoa powder
\n3 tbsp pure Canadian maple syrup (preferably amber syrup for its rich taste)
\n1\/2 tbsp melted coconut oil (refined, for a neutral flavour)
\nPinch of salt<\/p>\n
For the Cake Filling<\/strong><\/p>\n 200g rhubarb, chopped into small pieces To Make the Base<\/strong><\/p>\n Chop the walnuts, or crush with a rolling pin, then add to a blender and blend until broken down.<\/p>\n Add the dates, cocoa powder, maple syrup, coconut oil and salt to the blender, blend until well combined and the mixture starts to come together in a dough-like consistency. If the mixture is too dry, add a splash of water.<\/p>\n Spread the mixture in a small springform cake tin, using the back of a spoon to press so it is compact and evenly spread.<\/p>\n Pop in the fridge and chill for at least 30 minutes (this can be done ahead of time).<\/p>\n To Make the Cake Filling<\/strong><\/p>\n Add the rhubarb, water and 4 tbsp of maple syrup to a pan, cook on medium heat for around 15-20 minutes until the water has evaporated, rhubarb has broken down and the mixture is thickened to a jam-like consistency. Set aside to cool.<\/p>\n Drain the walnuts in a colander, then blend with the tofu, vanilla, beetroot powder and final tablespoon of maple syrup.<\/p>\n Add the rhubarb and blend until everything is combined and has a creamy but firm texture Add to the cake tin, spreading evenly over the base.<\/p>\n Pop back in the fridge and leave it to chill for at least an hour.<\/p>\n
\n2 tbsp water
\n5 tbsp pure Canadian maple syrup (preferably amber syrup for its rich taste)
\n200g walnuts, soaked for 2-4 hours (or overnight)
\n250g silken tofu
\n2 tsp vanilla essence
\n1 tsp beetroot powder (or pink food colouring)<\/p>\nMethod<\/h4>\n