For chocolate drizzle:
Step 1: Preheat oven to 350ºF/175ºC. Grease an 8-inch (20cm) springform pan and set aside.
Step 2: In a medium bowl, combine all the ingredients for the crust except the almond milk and stir until completely incorporated. Stir in the almond milk one tablespoon at a time until the consistency of the mixture resembles cake batter. Pour into the prepared springform pan and bake in the oven at 350ºF/175ºC for 15-18 minutes, until firm and slightly golden. Set aside and let cool.
Step 1: Meanwhile, combine all the ingredients for the filling in a food processor and process until smooth. Pour into the prepared crust and bake in the oven at 350ºF/175ºC for 50-60 minutes.
Step 2: Place the cake in the fridge for at least 2-3 hours. After the cake has chilled, make sure to run a knife completely around the edge before releasing the springform.
Step 1: In a small microwave-safe bowl, combine the dark chocolate and almond milk.
Step 2: Microwave for a few minutes and stir. Continue to microwave in 15 second intervals until thickened. Drizzle artfully over the chilled cake. Cut into slices and devour.
Recipe: Kelly Morrison from “My Whole Foods”.