Ingredients

The following ingredients have 4 Servings
  • 1 cup (140g) raw unsalted sunflower kernel seeds
  • 1/8 teaspoon fine salt
  • 2 tablespoons (12g) raw cacao powder
  • 2 tablespoons (40g) maple syrup
  • 3/4 cup (180g) melted liquid coconut butter
  • 3/4 cup (180g) plant milk
  • 1/2 cup + 1 tablespoon (180g) pure maple syrup
  • 1/4 cup + 2 tablespoons (96g) roasted creamy almond butter (sunbutter for nut-free)
  • 1 1/2 teaspoons (8g) vanilla extract
  • 1/2 cup (48g) raw cacao powder
  • 1/4 teaspoon fine sea salt
  • 3/4 teaspoon espresso powder (optional)
  • Optional: 3 tablespoons chilled Rawmio "Almond Chocolate Chip Cookie Dough"
  • I use this scale.

Instruction

  • First, prepare the crust by adding the sunflower kernels to a food processor and process for about 30 seconds until it is a flour consistency. Add the salt and cacao powder and process a few more seconds until blended. Add the syrup and process for about 10 seconds or so until large clumps form. Do not over process. Press the dough into a 6 inch springform pan lined with parchment paper sticking out from the sides for easy removal later. Press out evenly to the sides.
  • Next, add all of the "filling" ingredients to a food processor and process until completely smooth. You must make sure your coconut butter is completely melted to a runny liquid before measuring the 3/4 cup, to ensure accurate results. Scrape the sides as necessary and process again until the mixture is completely smooth. The batter is not overly sweet, so taste it and if you want it sweeter, add a tablespoon or so of coconut sugar, but keep in mind it will taste a tad sweeter after it has set and chilled. Also, if you garnish it with chocolate, it will also be sweeter. I thought it was just perfect in the final result.
  • Pour the smooth batter over the prepared crust.
  • If using the cookie dough, take your chilled cookie dough and break it into 9 balls, about 1 teaspoon each. If you are using the Rawguru cookie dough, make sure to chill it in the fridge because it becomes very firm (it is soft at room temperature) and you can easily roll it into little balls this way. Drop the cookie dough bits over the filling and gently press down into the batter completely. The batter should be thick enough so they won't sink.
  • If desired, garnish with cacao nibs or chocolate or chocolate chips. Chill in the fridge for a couple of hours or overnight until completely firm and well chilled. Release the cake from the pan.
  • Slice and serve and eat in ecstasy. Serve with fruit if desired. This awesome cake will stay firm at room temperature for about an hour or so, which is a huge benefit for parties.