Gluten Free, Vegan Chocolate Coated Rhubarb Cheesecake Pops

Rhubarb Filling:

• 180 g or 1.5 cup cashew nuts

• 1-2 pinches of Himalayan salt

• 230 g or 2 cups frozen cubes of rhubarb (don't use fresh rhubarb in this recipe)

• 100 g or 0.5 cup virgin coconut oil (the virgin oil is more nutritious and tastes like a dream)

• 1 cup of water

• 4 teaspoons agave nectar

• 1-2 pills or 1/4-1/2 teaspoon Spirulina for green color.

Melted chocolate:

• 100 g chopped cacao butter (3.5 oz)

• 0.5 cups + 1 tablespoon raw cacao powder

• 5 tablespoons agave nectar (or the sweetener of your choice)

• A little pinch of pink Himalayan salt