Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Line two 9-inch (23-centimeter) pans or a 10×16-inch (25×40-centimeter) baking pan with Gefen Parchment Paper.

Combine all the ingredients in a mixer or in a food processor. Roll out the dough on a flat surface to fit your baking sheet and transfer to the baking sheet.

Place all the ingredients into the bowl of a mixer or into a food processor and mix until combined. Pour the mixture over the base in the pan. Place in preheated oven and bake for 30–35 minutes.

Remove pan from oven and allow to cool for about 10 minutes.

Mix the heavy cream and the coffee granules in a small saucepan. Bring to a boil and remove from heat.

Place the chocolate into a tall, narrow container and pour the hot cream over it. Allow it to sit for a few seconds, then blend with an immersion blender until you have a smooth consistency.

Pour the cream over the base and allow it to cool to room temperature. Transfer the pan to the freezer and freeze for at least an hour, until ready to serve. Remove from freezer and cut into rectangles or squares in the size of your choice.

These squares last for two months in the freezer.