Simple to make with only 8 ingredients (plus salt), this No-Bake Espresso Chocolate Fudge Cake is here to rock your dessert world. It's intensely rich and fudgy chocolate perfection, that needs no baking and is gluten-free with a nut-free option too. Where's my fork?
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 until combined. Add the syrup, and pulse until it all comes together into sticky large clumps and holds together when pressed between your fingers.
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 the processor completely clean.
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 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 ⅛ teaspoon salt to the food processor, and process for 2 to 3 minutes or until completely smooth. Scrape the sides, and process once more.
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 thickly shaves chocolate curls, if desired. Store covered in the fridge.
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 soften it. Use a vegetable peeler to shave the edges and create long curls.
Cashew butter will work in place of 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 the chocolate and since it's a small amount, the sunflower seed taste is not noticeable.