In a food processor, break down gluten free graham crackers into crumbs. Once completely ground, add coconut and almonds. Pulse a few times until they are coarsely chopped. Set aside. 

Place a large glass bowl over a medium pot of hot water, on the stove. (Creating a double boiler.) Add butter and sugar to bowl, and melt. Add cocoa powder and espresso powder (if using) until all dry ingredients are thoroughly absorbed. 

Add egg to hot mixture and whisk for about a minute until mixture thickens. Remove from heat and add graham cracker crumb mixture. Press crust into an 8x8 pan, lined with parchment paper. (This makes removal of the finished bars from the pan MUCH easier.) Chill crust in fridge while creating cream filling. 

For the filling, place softened butter in the bowl of a stand mixer. (Or use a medium bowl and hand mixer.) Cream butter until smooth and fluffy. Add vanilla pudding mix and milk, and incorporate thoroughly. Finally, add sifted powdered sugar, and blend all ingredients together. Spread filling over the chilled crust. Return to refrigerator while preparing the ganache. 

In a small / medium bowl, add 3 oz of coconut cream. Microwave for 30 seconds. Remove from microwave, and add the 6 oz. of chocolate chunks. (You can use chocolate chips if you have that on hand.) Allow chocolate to rest in bowl, covered, for 2-3 minutes. Remove cover (I tend to use a plate) and whisk chocolate into cream until all is melted and smooth. Spread ganache mixture over the cream filling, and return to refrigerator for 1-2 hours. (If not serving that day, cover with plastic wrap after bars are completely chilled.) 

To serve, pull up on parchment paper strips to remove bars from pan. I cut this recipe into 16 squares. You can cut them into 25 if you want them more "bite sized."