Grease the base and sides of a 26 x 16cm (base measurement) slice pan. Line with baking paper, allowing the paper to overhang the long sides of the pan. Process the almond meal, coconut, coconut flour, cacao, salt, maple syrup and oil until a sticky mixture comes together. Transfer to the prepared pan and use a spatula or straight-sided glass to smooth the surface. Place in the fridge for 1 hour or until firm. For the coconut filling, place all the ingredients in the bowl of a food processor.