No-Bake Espresso Chocolate Fudge Cake

INGREDIENTS

1 cup

/ 140 g raw, unsalted sunflower seed kernels

1/8 tsp

fine salt

2 tbsp

/ 12 g unsweetened cocoa powder

1/4 tsp

ground espresso

2 1/2 tbsp

/ 50 g pure maple syrup

1 1/2 cups

/ 300 g dairy-free semisweet chocolate chips

1/2 cup

+ 1 tablespoon / 135 g "lite" canned coconut milk (, or cashew milk, shaken first)

3 tbsp

/ 48 g creamy roasted almond butter (, (see notes for nut-free alternative))

1 tsp

/ 5 g vanilla extract

1/2

to 1 tablespoon / 3 to 6 g ground espresso

1 1/2 tbsp

/ 9 g unsweetened cocoa powder

1/8 tsp

fine salt

dairy-free dark chocolate curls for garnish