1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line bottom and sides of a 9×13-inch baking pan with foil. Leave it longer at the two edges for some of it to hang over.
2. In a food processor, add flour, ground nuts, sugar, and salt. Pulse just to combine, then add the pieces of butter or margarine and the vanilla. Pulse until just combined and starting to come together. When large crumbs form, spread in prepared pan and place in oven. Turn oven onto convection setting and bake for about 22 minutes, or until edges are just becoming brown. Remove from oven and lower heat to 325 degrees Fahrenheit (160 degrees Celsius).
3. Meanwhile, melt chocolate and margarine or butter together with coconut milk in a double boiler. When combined, stir in the dissolved coffee. Remove from heat and cool for about five minutes.
4. In a mixer, beat eggs on high and add sugar. Beat until creamy and lighter in color. Reduce speed and add the liqueur and the chocolate mixture. Beat until well combined.
5. Pour batter over baked crust and bake for 30 minutes, or until the chocolate is set. (It may still look wet, but it will firm up as it cools.) When completely cool, remove from pan and cut into squares. (It’s best to refrigerate it before cutting.)
For those with nut allergies, omit the nuts and replace with another 1/2 cup flour. In this case, also replace the vanilla extract with one teaspoon coconut extract.