This gluten-free and vegan no-bake chocolate espresso fudge cake is rich, deep-flavored, and perfect for the chocolate lovers out there.
- 1 cup (140g) raw, unsalted sunflower seed kernels
- ⅛ tsp fine salt
- 2 tbsp (12g) unsweetened cocoa powder
- ¼ tsp ground espresso
- 2 ½ tbsp (50g) pure maple syrup
- 1 ½ cups (300g) dairy-free semi-sweet chocolate chips
- ½ cup + 1 tbsp (135g) “lite” canned coconut milk*
- 3 tbsp (48g) creamy roasted almond butter**
- 1 tsp (5g) vanilla extract
- ½ to 1 tbsp (3-6g) ground espresso
- 1 ½ tbsp (9g) unsweetened cocoa powder
- ⅛ tsp fine salt
- dairy-free dark chocolate curls for garnish
1. To make the crust, add the sunflower seed kernels to a food processor, and process for about 30 seconds or until finely ground into a flour. Add the salt, cocoa powder, and espresso, and process just until combined. Add the syrup, and pulse until it all comes together into sticky large clumps and holds together when pressed between your fingers.
2. Line the bottom of a 6-inch springform pan with parchment paper and spray the sides with nonstick spray for easy removal later. Press the crust mixture into the pan, making a flat, even layer along the bottom but not up the sides. Wipe your processor completely clean.
3. To make the filling, add the chocolate chips and milk to a large microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir well, and then heat in 15-second increments until the chocolate is almost all melted. Stir until completely smooth and no more bits remain. Add the chocolate mixture to the food processor. Add the almond butter, vanilla, espresso, cocoa powder, and 1/8 tsp salt to the food processor, and process for 2-3 minutes or until completely smooth. Scrape the sides, and process once more.
4. Pour the filling over the crust, and smooth the top. Chill in the fridge until completely solid throughout, at least 2 to 4 hours but ideally overnight. Garnish with shaved chocolate curls, if desired.*** Store covered in the fridge.
*Or cashew milk, shaken first.
**Note: Cashew butter will work in place of the almond butter, just make sure it is the raw variety with no added oils or sugar. To make this nut-free, sub with sunflower seed butter (such as SunButter). Thanks to all the chocolate and since it’s a small amount, the sunflower seed taste is not noticeable.
***Tip: To make the chocolate curls, place a dark chocolate bar on a microwave-safe plate and microwave on HIGH for just a few seconds to slightly soften it. Use a vegetable peeler to shave the edges and create long curls.