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1. Line a 20 cm (8 in) square pan with parchment paper, leaving an overhang on two sides for lifting. Grind the sunflower seeds in a food processor into a coarse flour, about 20 seconds.
1 cup Sunflower seeds, raw, unsalted
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2. Add part of the melted coconut oil (3 tbsp), part of the powdered erythritol (2 tbsp), part of the cocoa powder (1 tbsp) and the fine sea salt. Pulse until the mixture clumps when pinched. Press it firmly and evenly into the pan with the bottom of a glass, then freeze while you make the rest.
3.0 tbsp Coconut oil, melted (divided),
0.1 cup Powdered erythritol (divided),
0.1 cup Unsweetened cocoa powder (divided),
1 pinch Fine sea salt
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3. Mash the strawberries with a fork, then simmer in a small saucepan over medium heat with part of the powdered erythritol (1 tbsp) and part of the lemon juice (1 tsp) for 4-5 minutes, stirring often, until jammy and thick. Cool completely.
0.1 cup Powdered erythritol (divided),
6 pieces Strawberries, hulled,
0.3 tbsp Lemon juice (divided)
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4. Melt the chopped unsweetened vegan baking chocolate in a heatproof bowl over barely simmering water or in the microwave in 30-second bursts, stirring between each. Let it cool until just warm to the touch.
80 g Unsweetened vegan baking chocolate (100% cacao), chopped
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5. Whisk the agar agar powder into the water in a small saucepan. Bring to a boil over medium heat, then simmer for 2 minutes, whisking constantly, until fully dissolved.
120 ml Water,
1.5 tsp Agar agar powder
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6. Immediately transfer the hot agar mixture to a blender with the drained silken tofu, remaining cocoa powder, remaining powdered erythritol, remaining coconut oil (4 tbsp), remaining lemon juice, vanilla extract and the melted chocolate. Blend on high for 1-2 minutes until completely smooth and glossy, scraping down the sides once. Work quickly, as the agar begins to set as it cools.
4.0 tbsp Coconut oil, melted (divided),
0.5 cup Powdered erythritol (divided),
0.4 cup Unsweetened cocoa powder (divided),
1.0 tbsp Lemon juice (divided),
600 g Silken tofu, firm, drained,
80 g Unsweetened vegan baking chocolate (100% cacao), chopped,
1 tsp Vanilla extract
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7. Pour the chocolate cream over the chilled crust and smooth the top with a spatula. Drop spoonfuls of the cooled strawberry mixture over the surface and drag a skewer or knife through them in loose figure-eight swirls.
6 pieces Strawberries, hulled
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8. Refrigerate uncovered for at least 4 hours, or until fully firm and sliceable. Lift out using the parchment overhang and cut into 12 bars with a sharp knife, running it under hot water and wiping it dry between cuts. Keep refrigerated until serving.
