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1. Line the base of an 18 cm springform pan with parchment. Grind the sunflower seeds in a food processor to a fine meal, then pulse in the cocoa powder (for crust), erythritol or allulose (crust) and salt.
0.7 cup Sunflower seeds, raw,
1 tbsp Unsweetened cocoa powder (for crust),
1 tbsp Erythritol or allulose (crust),
1 pinch Salt
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2. Pour in the melted coconut oil and pulse until the mixture clumps when pinched. Press firmly and evenly into the pan base and freeze for 10 minutes.
3 tbsp Refined coconut oil, melted
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3. Melt the sugar-free vegan dark chocolate in a heatproof bowl over barely simmering water, stirring until smooth. Remove from the heat and let cool for 5 minutes.
100 g Sugar-free vegan dark chocolate (85% or sweetened with stevia/erythritol)
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4. Pat the silken tofu dry and blend it with the cocoa powder (for filling), erythritol or allulose (filling), vanilla extract and lemon juice until completely silky. Add the melted chocolate and blend again, scraping down the sides.
2 piece Silken tofu,
6 tbsp Unsweetened cocoa powder (for filling),
0.3 cup Erythritol or allulose (filling),
1 tsp Vanilla extract,
1 tbsp Lemon juice
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5. Whisk the agar powder (for filling) into the water (for filling agar) in a small saucepan. Bring to a boil over medium heat, then simmer for 2 minutes, stirring constantly, until fully dissolved.
1.5 tsp Agar powder (for filling),
0.5 cup Water (for filling agar)
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6. With the blender running, pour the hot agar mixture quickly into the chocolate tofu and blend for 20 seconds. Immediately pour over the crust, tap out air bubbles, smooth the top, and refrigerate for 2 hours until firm.
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7. Whisk the agar powder (for worms), water (for worm agar), erythritol or allulose (worms) and beet powder in a small saucepan. Bring to a boil, then simmer for 2 minutes, stirring, until dissolved and evenly pink.
1 cup Water (for worm agar),
1.5 tsp Agar powder (for worms),
1 tbsp Erythritol or allulose (worms),
1 tsp Beet powder (natural pink color for worms)
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8. Pour the mixture into a shallow, lightly oiled dish to a thickness of about 5 mm and let it set at room temperature for 15 minutes, then chill for 20 minutes. Cut into long strips about 5 mm wide to make the worms.
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9. Once the filling is firm, lay the agar worms across the top in winding lines, forming a maze with dead ends, loops and one wiggly path, and let a few worms curl over the edge. Press the ends gently so they stick.
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10. Chill for another 30 minutes, then run a thin knife around the edge, release the springform and slice with a hot, wiped knife. Serve cold.
