Raw Power Rhubarb Dessert

This tasty and filling dessert is made quickly. It doesn’t have to be in the oven and is a really refreshing summer snack or dessert after a meal.

Ingredients

Pie crust:

175 grams of raw walnuts
150 grams of grated coconut
5 Medjool dates

Rhubarb sauce:

5 rhubarb stalks – cut into small pieces
2 tablespoons maple syrup
2 tablespoons chia seeds
1 tablespoon raw cacao powder

White almonds for the topping and as decoration.

Place the rhubarb pieces in a saucepan and add some water so that they are submerged. Bring to the boil and let it simmer for 10 minutes over low heat.

In the meantime, mix the ingredients for the pie crust together in a food processor. Take an oven dish (square or round) and place baking paper in it. Fill the dish with the pie crust, press firmly and place in the refrigerator for 1 hour.

When the rhubarb is soft, drain the water, but keep a small layer. Add the rest of the ingredients for the sauce (except almonds if using) and blend until smooth. If it is too thick, add a little more water. Be careful not to make it too watery. Let the sauce cool and then spread over the pie crust. You can eat this rhubarb pie right away or put it back in the refrigerator so that the sauce thickens a bit. Top with white almonds for some extra crunch.