Cacao and ginger mini cheesecakes with pomegranate sauce

by Alice on dicembre 24, 2010

Cacao and ginger mini cheesecakes with pomegranate sauce


For the crust

15 g coconut butter
20-25 g cacao butter
40 g vegan sugarfree cookies, processed into very fine crumbs
a 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 labneh/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

Makes 2 mini cakes.


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.

Thoughts, tips, ideas

The mini cakes can be either unmolded and placed on individual serving plates before spreading the sauce on top of them or they can be served (and garnished) in the ramekins/molds.

Posted in: autumn,breakfast and brunch,cakes,chocolate,desserts,fruits,tea time,winter

{ 1 trackback }

Vegan labneh dip with capers and dill (with paprika and sumac) | cotto e crudo
aprile 13, 2011 alle 12:47

{ 3 comments… read them below or add one }

1 Meghan (Making Love In The Kitchen) dicembre 25, 2010 alle 12:56

Wow! This is one of the most beautiful goodies I have ever seen. This might inspire a while new dessert adventure for me. Thank you!

2 Alice dicembre 26, 2010 alle 04:57

Thanks Meghan!
I guess this is going to ‘self-inspire’ a new series of desserts too! So many things to be made with cacao and coconut butters ;)
Wishing you all the best for the New Year!

3 Maija Haavisto gennaio 3, 2011 alle 14:52

Sorry to be a nitpicker, as I’m not a native English speaker either, but it’s usually called “cocoa”, not “cacao”. :-> Also, rice malt syrup is normally called brown rice syrup (easier for readers to find with that name).

Sounds very yummy! Ginger and pomegranate is a nice combo.

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