Rhubarb Dreamcake!

For the crust:
1/2 c. almonds
1/2 c. dates
1/4 t. salt

For the "cream" filling:
3 c. cashews, soaked for 5 hours
1 lemon, juiced
1/4 c. maple syrup
1/2 c. coconut oil
1/4 t. salt
1 t. vanilla

For the rhubarb topping:
4 c. rhubarb, chopped
1/4 c. raspberry preserves
2 lemons, juiced
4 T. honey

Pulse the crust ingredients in a food processor and press in a pie plate. Refrigerate while preparing the filling.  Cook the chopped rhubarb with raspberry preserves, lemon juice, and honey in a sauce pan until it resembles a sauce.  Chill in the refrigerator while preparing the filling.  Puree the soaked cashews, lemon juice, maple syrup, coconut oil, salt, and vanilla in a blender until smooth.  Spread onto the refrigerated pie crust and top with the rhubarb sauce.  Refrigerate or freeze before slicing.