Place the almond meal, oat flour, coconut oil and maple syrup into a food processor and blitz for 1-2 minutes until it forms a rough and crumbly dough. You will know that is it ready when you are be able to press the dough together and it holds its shape.

Transfer the dough mix into a lined 20x20cm square baking pan and press the mix evenly along the base. Set aside.

Place the coconut butter, cashew butter and maple syrup into a food processor and blitz until creamy and just combined. Be careful not to over mix otherwise the oils will start to seperate and split (if this does happen you can still use this mix but it may just make it a little hard to work with due to the oil seperation).

Transfer the coconut filling onto the almond base and flatten using the back of a spoon. Set aside.

Roughly chop and melt the dark chocolate along with coconut oil in the microwave or bain marie.

Pour chocolate over the coconut layer and top with desiccated coconut.

Place the tray in the fridge for 4-6 hours or overnight until the slice has set fully. Cut and enjoy when ready.

Store in an air tight container in the fridge for up to 2 weeks.