Grease and line a slice tin (approx 30cm x 20cm) with baking paper. Make sure the baking paper comes over the sides so it will be easy to remove the slice later.
Place all the base ingredients into a high speed blender or food processor and blend until well combined and sticking together. You may need to scrape down the sides of the bowl half way through. If it’s not sticking together, add a tablespoon of water to the mixture and process again. Tip this mixture into the lined tin and press it down evenly to form the base layer. I find the best way to do this is to use clean fingers which I dip into water if they get sticky. Make sure the base is pressed firmly into the tin. Place the tray into the freezer while you make the topping.
Clean the food processor/high speed blender before starting the next layer.
Add all the topping ingredients to the blender and process until smooth and creamy. Scrape down the sides half way through so everything gets incorporated. Once smooth, take the slice from the freezer and pour the topping evenly over the base. Smooth and even out the topping with the back of a spoon. Return the slice to the freezer to set for at least an hour. I prefer to set mine in the freezer overnight.Once set, cut into small squares. This slice is quite rich so I cut into 30 squares. Store in the freezer and take out what you need 5 minutes before serving.
Tip: When measuring out the maple syrup and coconut oil, measure the coconut oil first and then the maple syrup in the same 1/2 cup measurement, as the maple syrup will pour out more easily.