Crust and Topping:
1 and 1/2 cups raw roasted unsalted almonds (with skins)
1 and 1/2 tablespoons sugar
1 and 1/2 tablespoon oil
3 cups raw unsalted cashews, soaked in cold water for 5–6 hours
1/4 cup oil
2 tablespoons vanilla sugar
1/2 cup sugar
2 teaspoons coffee granules, dissolved in 1/2 cup hot water
4 ounces (110 grams) baking chocolate, melted
Preheat oven to 350º
Put the crust ingredients into the food processor and pulse until it has a crumbly texture. (Be careful not to over-process, or you’ll end up with almond butter.) Press two thirds of the mixture into a nine-inch (23-centimeter) round pan. Place the remaining crumbs into another small baking pan. Place both pans in the oven and bake for 10 minutes.
Set aside crust and allow to cool. Mix the crumbs in the second pan with a fork and bake for an additional three to five minutes, until lightly toasted. Mix once more and set aside for topping.
For the filling: Drain the cashews and place in a food processor along with the oil, sugars, and dissolved coffee. Process at maximum speed until smooth and creamy,
at least five minutes. You may need to scrape the bowl down several times during the processing. Spoon half the mixture onto the crust and spread evenly. Freeze until firm.
Meanwhile, melt the baking chocolate in a double boiler (or simply place in a disposable baking pan and heat in a 350°F/180°C oven for three to five minutes). Add to the remaining filling and process an additional minute or two, until fully incorporated.
Once the coffee layer is frozen, spoon the chocolate mixture on top of the coffee layer and spread evenly. Sprinkle evenly with almond crumb topping. Place in freezer until firm.