Name: No Bake Chocolate Cake
Prep time: 15 min
Total time: PT-483871H14M37S
Ingredients: 1 cup raw sunflower seed kernels; 1/4 tsp fine sea salt; 2 tbsp unsweetened cocoa powder; 1 tsp ground espresso or finely ground coffee (optional); 2-3 tbsp maple syrup; 1 1/2 cups semi-sweet dairy-free chocolate chips; 3/4 cup light canned coconut milk (or other creamy plant milk); 1/3 cup natural nut or seed butter (sunflower or pumpkin seed butter for nut-free option); 1 tsp vanilla extract; 1 tsp ground espresso or finely ground coffee (optional); 2 tbsp unsweetened cocoa powder; 1/8 tsp fine sea salt; 1 dairy-free dark chocolate bar (for chocolate curls)

Description

Indulge in a decadent No Bake Chocolate Cake that’s rich, fudgy, and naturally gluten-free. Perfect for vegans and easily made nut-free, this chocolate dessert requires minimal effort and no oven. With customizable flavors like peppermint or orange, this cake is a must-try for any chocolate lover.

Ingredients

For the Crust:

1 cup raw sunflower seed kernels
1/4 tsp fine sea salt
2 tbsp unsweetened cocoa powder
1 tsp ground espresso or finely ground coffee (optional)
2–3 tbsp maple syrup

For the Filling:

1 1/2 cups semi-sweet dairy-free chocolate chips
3/4 cup light canned coconut milk (or other creamy plant milk)
1/3 cup natural nut or seed butter (sunflower or pumpkin seed butter for nut-free option)
1 tsp vanilla extract
1 tsp ground espresso or finely ground coffee (optional)
2 tbsp unsweetened cocoa powder
1/8 tsp fine sea salt

For Decoration:

1 dairy-free dark chocolate bar (for chocolate curls)

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Instructions

. Prepare the Crust:

Blend sunflower seed kernels in a food processor until finely ground.
Add sea salt, cocoa powder, and optional espresso; process until mixed.
Drizzle in maple syrup and pulse until sticky clumps form.
Press the mixture into a lined 6-inch springform pan.

2. Prepare the Filling:

Melt chocolate chips with coconut milk until smooth.
In a food processor, blend the melted mixture with seed/nut butter, vanilla, cocoa powder, espresso, and salt until smooth.
Pour filling over the crust and smooth the top.

3. Chill:

Refrigerate for 2-4 hours or overnight until fully set.

4. Decorate:

Use a vegetable peeler to make chocolate curls from a dark chocolate bar. Sprinkle over the chilled cake before serving.

Notes

To make it nut-free, use sunflower or pumpkin seed butter.
For a festive twist, replace espresso with peppermint or orange extract.
Top with fresh berries or vegan caramel for extra flair.
Store in an airtight container in the fridge for up to 2 weeks or freeze for 3 months.

Prep Time: 15 minutes
Category: Dessert
Method: No-Bake