First, prepare the ganache. In a large mixing bowl, add 1 pound chocolate chips, vanilla extract, and salt. Heat the coconut milk in a small pan on high until just beginning to simmer (about 3-5 minutes), then pour the heated milk into the mixing bowl and allow the warmth of the liquid to melt the chocolate. Whisk until smooth and consistent. Set aside while making the cookies. (It will thicken as it cools.)

For the cookies, cream vegan butter with powdered sugar. Pour in vanilla and almond extract, then sprinkle in salt, coffee powder, and cacao powder. Stir, then gradually mix in gluten-free flour until ingredients are evenly combined.

Preheat the oven to 325°F and roll out dough onto a cacao powder-dusted surface to ¼-inch thickness. Use a 2-inch, round cookie cutter to stamp the dough and transfer the rounds to lined cookie sheets, leaving enough space between the cookies to expand.

When ready, bake for 12-15 minutes or until cooked through. Allow the cookies to cool. Pipe or scoop ganache into center of cooled cookies, then sandwich the pieces together.

To garnish, melt remaining chocolate chips with coconut oil over a double boiler until smooth and consistent. Dip the sandwich cookies halfway into the mixture, then transfer to a tray. Finish by sprinkling chopped almonds on top while the chocolate is still wet. Allow to cool and solidify before sharing!