Vegan Chocolate Pomegranate Cheesecake
This creamy and chocolatey cheesecake has a delicious chocolate crust and is topped with pomegranate compote.
Servings
12slices
Servings
12slices
Ingredients
For the crust
For the filling
For the pomegranate compote
Instructions
For the crust
  1. Using a food processor or blender blend the dates into a paste.
  2. Remove the date paste from the blender and add the almonds.
  3. Pulse the almonds until granular.
  4. Add back in the date paste along with the cocoa powder and water.
  5. Blend until the mixture comes together when pinched.
  6. Pour the crust mixture into a circular pan and press with hands to form a crust.
For the filling
  1. Soak the cashews in 2 cups of water overnight.
  2. Melt the vegan chocolate chips in the microwave (I usually do about 30-45 seconds, stirring every 15 or so seconds).
  3. Drain the cashews and add them to the blender along with all of the filling ingredients.
  4. Blend until smooth and creamy. For me this took about 5 minutes, but might be quicker if you have a vitamix!
  5. Pour the filling over the crust and refrigerate overnight.
For the pomegranate compote
  1. The next day combine the pomegranate arils, sugar, lemon juice and water in a small saucepan and heat for about 10 minutes to make a syrup.
  2. Make sure to stir the compote very frequently to prevent the sugar from burning.
  3. Allow the compote to cool, then pour over the top of the cheesecake
  4. Store covered in the refrigerator for up to 6 days.