Preheat oven to 350℉ / 177℃. Prepare a 9-inch springform pan by lining the bottom with a parchment round and the sides with parchment strips.

Melt the chocolate bars in a bain marie (double boiler) or a heat-proof bowl set over a pot of simmering water. Alternately, microwave the chocolate in 20-second intervals in the microwave until smooth and melted. Set aside to cool.

In a large mixing bowl, add the eggs and whisk until combined. Add the almond butter, coconut milk, pumpkin puree, maple syrup, vanilla extract, salt, and espresso powder (optional). Mix together gently using a wooden spoon, whisk, or silicone scraper/spatula.

Electric mixer optional: use on low speed, don't beat too much air into the batter.

Add in the melted chocolate, mixing together all ingredients until smooth.

Pour into the prepared pan and bake for 30-40 minutes, until the top is set with a slight jiggle. It is done when the center reaches 160℉ / 72℃ on an instant read thermometer.

Remove from the oven and place onto a wire cooling rack. Once cooled to room temperature, chill in the refrigerator until serving.

Right before serving, dust with a light layer of cocoa powder.