Place almonds in a food processor, and process until a coarse flour, add the rest of the ingredients and process until it forms a uniform dough. Press down into the greased pan and bake for 8-12 minutes or until the top is slightly browned.
2-Heat the coconut cream on the stove until very hot. Pour over the chocolate and tap the bowl on the counter to settle the chocolate. Let this sit for about one minute to start melting the chocolate. Using a rubber spatula (heatproof), slowly stir in a circular motion, starting from the center of the bowl. Stir for about two minutes (the mixture should be melted and the temperature 90 degrees, though I never check the temperature).
3- Add the coffee and stir until incorporated. Pour this over the crust and carefully place it in the fridge to set. It will take about an hour to set. Cover with plastic wrap once all the way cool. Will keep at least three days in the fridge (if you can resist that long!).
1 1/2 cups of coconut cream (if you can’t find coconut cream, you can use a full fat coconut milk and skim the fatty top of the top. You will need two 14 ounce cans for that. Cream can be substituted.)