Chocolate & Pomegranate Cheesecake Squares

These vibrant, vegan cheesecake squares use cashews and coconut milk to create a creamy filling that perfectly complements the fresh and tart flavours of the pomegranate seeds and raspberries. The heart-shaped chocolate toppers add a luxurious touch to this dessert, making it great for special occasions such as birthdays or even for Valentine's Day.

Ingredients

For the Base

• 1 tbsp Aduna Super Cacao Powder
• ½ cup oats
• ½ cup almonds
• 1 tbsp coconut oil
• ½ cup pitted dates

For the Cheesecake Layer

• 4 tbsp Aduna Super Cacao Powder
• 1 cup cashews (soaked for at least 4 hours)
• 3 tbsp coconut oil
• ½ cup pitted dates
• ½ cup coconut milk
• Dash of vanilla extract
• Pinch of sea salt
• Generous handful each of raspberries and pomegranate seeds

For the Raspberry Chocolates

• 2 heaped tbsp coconut butter
• 2 tbsp maple syrup
• 1 tsp raspberry powder
• 1 tbsp cashew butter
• Melted raw chocolate, to drizzle

Method

1. Make the base: Pulse the almonds and oats in a food processor until the mixture reaches a flour-like consistency. Add the remaining base ingredients and blend until everything combines.
2. Transfer the base mixture into a tray and press down firmly to create a smooth, even surface. Leave it in the freezer to set while you prepare the cheesecake layer.
3. Make the cheesecake layer: In a food processor, blend all the cheesecake ingredients together until smooth and creamy.
4. Sprinkle the pomegranate seeds and raspberries over the chilled base, then pour over the cheesecake mixture. Return to the freezer for at least 4 hours.
5. Make the raspberry chocolates: Melt the coconut butter and cashew butter together, then stir in the maple syrup and raspberry powder. Pour into chocolate moulds and leave in the freezer for 2 days to set fully.
6. Once the cheesecake is set, slice it into squares. Drizzle with melted chocolate and place a chocolate heart on each square – the chocolate will help hold the hearts in place as it sets.
7. Return to the freezer or fridge to allow the chocolate to set completely before serving.

Enjoy!

Recipe by Charley's Health