Cacao and ginger mini cheesecakes with pomegranate sauce

Ingredients

For 2 mini cakes :

For the crust :

• 15 g coconut butter
• 20-25 g cacao butter
• 40 g vegan sugarfree cookies, processed into very fine crumbs
• 2-3 cm piece of fresh ginger root, peeled and grated or finely chopped
• a pinch of whole sea salt

For the creamy filling :

• 120 g creamy yogurt vegan/veggie cheese (let drain for 20-24 hours about 400 of unflavoured and unsweetened soy yogurt with a few pinches of whole sea salt, all wrapped in a cheesecloth over a strainer)
• 1 teaspoon ginger juice
• 50 g cacao butter, to be melted
• 2 tablespoons rice malt syrup
• a few pinches of vanilla powder

For the sauce :

• the juice of 1 pomegranate
• 2 tablespoons rice malt syrup
• 1 tablespoon cornstarch dissolved in 2-3 tablespoons cold filtered water

To complete :

• pomegranate kernels
• dark chocolate (preferably fairtrade) flakes or curls
• powdered brown sugar

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Preparation

• Let the coconut butter and cacao butter soften at room temperature. Mix crumbs, coconut butter, cacao butter, ginger and salt together and press into ramekins, mini cake or muffin molds. Freeze for 30-40 minutes.
• In the bowl of a mixer, combine vegan/veggie cheese, ginger juice, melted cacao butter, rice malt syrup and vanilla powder and process until smooth. Take the molds out of the freezer, fill them with the mixture and put them back in the freezer for at least 1 hour.
• To make the pomegranate sauce, pour the juice and rice malt syrup in a saucepan and bring it to a gentle boil. Keep cooking until the rice malt syrup has melted. Add the cornstarch and cook until the sauce has thickened, stirring constantly. Remove from the heat and let cool completely, first at room temperature then in the fridge.
• You can take the cakes out of the freezer 45-50 minutes before serving, or you can transfer them into the fridge until serving time. When you’re ready to serve the mini cakes, spread the pomegranate sauce (which should be completely cold) on top of the cakes.
  
• Complete with a few pomegranate kernels, the chocolate flakes and the powdered sugar and serve.

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