Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a nine- by 13-inch (20- by 30-centimeter) baking pan with Gefen Parchment Paper and set aside.

Place all base ingredients, aside from water, in the bowl of a mixer. Beat until the mixture resembles coarse crumbs.

Add water, one tablespoon at a time, until a dough is formed. With slightly wet hands, press evenly onto prepared baking pan, taking care that the corners aren’t too thick. Place in the oven and bake for seven minutes.

After completing base ingredients, prepare the filling. No need to wash bowl in between. Place sugar, honey, and eggs in the mixing bowl. Beat for five minutes until thickened.

Add coffee, salt, vanilla, flour, and coconut oil. Mix until well combined.

Fold in chocolate chips. Pour over the prebaked crust and spread evenly over the whole thing, including the corners. You may have to tilt the pan slightly to achieve optimum results.

Carefully return to oven and bake for 20 minutes. Do not overbake. Cool slightly.

Cut into rectangles. Sprinkle with confectioners’ sugar, if desired.