Rhubarb and Ginger Cheesecakes

Soak the dates and cashews in cold water for 4+ hours or for an hour in boiling water.

Blend all of the base ingredients in a food processor until it reaches a fine consistency. Line the dessert rings with baking paper and divide the base mixture into each and press down firmly with the back of a spoon. Place in the fridge.

In a food processor blend all of the filling ingredients until it is completely smooth. You can add a tbsp of water if it is too thick. Transfer the mixture into each of the desert rings on top of the base and place back in the refrigerator or freezer to set.

Slice the rhubarb into small pieces and heat in a saucepan with the water and maple syrup until soft. Test the mixture and add more maple syrup if you would prefer it to be sweeter. Remove from the heat and let it cool down before pouring the mixture into a food processor. Blitz until smooth. Return the mixture to the saucepan and heat slightly until warm and remove from heat. Add the gelatin and stir well removing any lumps that the gelatin may have formed. Transfer the mixture evenly onto the filling layer in the dessert rings and place in the freezer for 3 hours to set.

Store in the refrigerator.