Add the walnuts, almonds, and sea salt to a food processor and pulse until finely chopped.

Turn the processor on and slowly add in the melted coconut oil and vanilla extract. Continue to process for about ten seconds, until the mixture is crumbly.

Add the nut mixture to an 8x8 square dish. Using your fingers, press the crust into the dish to form an even layer. Set aside.

Fill the bottom of a double boiler halfway with water and bring to a boil. Then bring down to a simmer.

While waiting on the water, use the heel of a chef's knife and finely chop the dark chocolate. Combine it with the semi-sweet chocolate chips. Set aside.

Take the can of coconut milk, tip it upside down, and open it.* Pour out the water and either discard it or reserve it for smoothies. (See notes below)

Scrape the coconut cream into a small bowl and set aside.

When the water has come to a boil, reduce it to a simmer. Add in the chocolate and stir until it's mostly melted.

Add in the coconut cream and continue to stir until it's blended in with the chocolate.

Add in the instant coffee, coconut oil, and maple syrup. Stir until all of the ingredients are well blended.

Pour the chocolate sauce over the crust and let sit for 30 minutes to set slightly. Then place in the fridge for at least 3 hours to firm up.

Cut into 9 bars and devour.