Preheat oven to 325 degrees. Line bottom and sides of an 8 inch springform pan with parchment and coconut oil.

In a medium bowl, combine all crust ingredients with a large spoon. Press mixture into the bottom of a lined and oiled springform pan.

Bake the crust for 15 minutes. The edges should be browned just a little. Remove and let cool while you prepare the filling.

In a microwave safe bowl, combine chocolate chips, coconut oil, dairy free creamer, espresso powder and salt. Heat in microwave for 1 minute and stir until chips are melted and ingredients are combined and smooth. Set aside.

In a large mixing bowl or the bowl of your stand mixer, whip eggs, sugar and vanilla until foamy and pale yellow. Turn the speed down and gradually add the almond flour, then the chocolate mixture. Mix until fully combined.

Pour batter into the crust. Return to the oven and bake until just set in the center. Approximately 35-45 minutes. Be careful not to over bake or it can become dry and crumbly.