Step 1

Line the bottom and sides of a 6-inch springform pan with parchment paper for easy removal later.

Step 2

To make the crust, add the sunflower seed kernels to a food processor or blender, and process until finely ground into a flour-like consistency. Add the salt, cocoa powder, and espresso, and process until combined. Drizzle in the syrup, and pulse until it comes together into sticky large clumps and holds together when pressed between your fingers.

Step 3

Press the crust mixture into the prepared pan, making a flat, even layer along the bottom but not up the sides.

Step 4

To make the filling, add the chocolate chips and milk to a large microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir well, and then heat in 15-second increments until the chocolate is almost melted. Stir until completely smooth.If you don't have a microwave melt the chocolate and milk together in a glass bowl over a pan of gently boiling water.

Step 5

Add the chocolate mixture to the food processor along with the nut/seed butter, vanilla, espresso (as much or as little as you like), cocoa powder and ⅛ teaspoon salt. Process for 2 to 3 minutes or until completely smooth. Scrape the sides, and process once more.

Step 6

Pour the filling over the crust, and smooth the top. Chill in the fridge until completely set throughout, at least 2 to 4 hours but ideally overnight.

Step 7

To make the chocolate curls, use a vegetable peeler or paring knife to shave the edges of a chocolate bar, creating long curls. Let them drop onto a plate. It's easier if your chocolate bar is at room temperature and not cold. Refrigerate the curls so they firm up.

Step 8

Remove the chocolate cake from the pan, transfer to a serving plate, then garnish the top with the chocolate curls.