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1. Line the base of a 20 cm (8 in) springform pan with parchment and lightly grease the sides. Stir together the sunflower seed flour, a small portion of the unsweetened cocoa powder (for crust and filling), a small portion of the powdered erythritol (for crust and filling) and the fine salt in a bowl, then mix in the melted coconut oil until it resembles wet sand.
0.5 cup Sunflower seed flour (finely ground sunflower seeds),
0.8 cup Unsweetened cocoa powder (for crust and filling),
0.8 cup Powdered erythritol (for crust and filling),
3 tbsp Coconut oil, melted,
1 pinch Fine salt
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2. Press the crumbs firmly and evenly into the base of the pan and freeze for 15 minutes until set.
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3. Drain the firm silken tofu well and pat dry. Blend it in a food processor or high-speed blender with the remaining unsweetened cocoa powder (for crust and filling), the remaining powdered erythritol (for crust and filling), the full-fat coconut cream and the vanilla extract for 2 to 3 minutes, scraping down the sides, until completely smooth and glossy.
0.8 cup Unsweetened cocoa powder (for crust and filling),
0.8 cup Powdered erythritol (for crust and filling),
1 block Firm silken tofu,
0.8 cup Full-fat coconut cream,
2 tsp Vanilla extract
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4. Taste and adjust the sweetness if desired, then pour the filling over the chilled crust and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles. Cover and freeze for at least 6 hours, or overnight, until firm.
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5. While the cake freezes, whisk the water, agar powder, unsweetened cocoa powder (for worm jelly) and powdered erythritol (for worm jelly) in a small saucepan. Bring to a boil over medium heat, whisking constantly, then simmer for 2 minutes until the agar fully dissolves.
1 cup Water (for worm jelly),
2 tsp Agar powder,
1 tbsp Unsweetened cocoa powder (for worm jelly),
2 tbsp Powdered erythritol (for worm jelly)
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6. Let the mixture cool for 1 minute, then draw it into 10 to 12 flexible drinking straws or thin silicone tubing using a syringe, or pour it carefully into a narrow jug and fill the tubes. Stand the tubes upright in a glass and refrigerate for 20 to 30 minutes until fully set.
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7. Push the set jelly out of the tubes by blowing firmly into one end or squeezing gently with a straw pressed along the length, to release long, wiggly worms. Cut them into varied lengths.
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8. Let the frozen cake stand at room temperature for 10 minutes, then release it from the springform pan. Pile the jelly worms on top so they appear to wriggle out of the cake, slice with a hot knife wiped clean between cuts and serve immediately. Return leftovers to the freezer.
