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