MAKE THE CHOCOLATE GANACHE. Empty the coconut cream into a small pot. Place it over medium heat and bring to a simmer. Remove from the heat and add the chocolate and instant coffee granules. Let sit for a few minutes then stir well as the chocolate melts. Set aside to cool.
MAKE THE CRUST/BOTTOM LAYER. Place the pecans in the bowl of a food processor. Pulse until finely ground. Add dates, cocoa powder, vanilla, and salt and pulse again, until the mixture is fully combined and stays together when pressed together.
MAKE THE MIDDLE LAYER. Mix together in a medium bowl all of the ingredients for the middle layer. The result should be a damp, thick, crumbly paste.
ASSEMBLE THE CAKE. Transfer the crust/bottom layer mixture from the food processor to a 14-inch by 4 1/2-inch rectangular tart pan. Use your fingers first, then the bottom of a metal measuring cup or glass to gently but firmly press the mixture into an even layer. Next, arrange small clumps of the middle/almond layer over the crust. Use damp fingers to gently smooth and press the mixture into an even layer that covers the crust. Finally, stir the ganache then carefully pour it on top and use a small offset spatula or knife to smooth and even it out. Place the tart pan in the refrigerator and chill for several hours or overnight. To serve, remove the bottom of the tart pan and place on a flat surface. Use a sharp knife to cut bars or squares. Wipe in between each cut to keep the cuts clean. Serve immediately, dusted with cocoa powder. Store covered in the refrigerator for up to a week.
