To make the base. Add the base ingredients to a high speed blender or food processor and blend until it resembles fine crumbs and sticks together when pressed.
Spoon mixture into a lined slice tin. Use a 20x20cm (8x8 inch) tin and press down with the back of a spoon. Place in the freezer while you make the caramel layer.
To make the caramel layer. Add the caramel layer ingredients to a high speed blender or food processor and process until completely combined. You may need to add water to help blend the ingredients. Start with 1 tablespoon and add more if needed.
Spoon the mixture on top of the base. Smooth with the back of a spoon and return it to the freezer to set while you make the chocolate layer..
To make the chocolate layer. Melt the coconut oil in saucepan on low heat. Once melted, remove from heat and add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through. Pour the chocolate on top of the caramel filling and make sure it is evenly spread.
Set in the freezer. Place back into the freezer for a few hours until it has set completely.
Cutting and storing of the slice. Remove from the tin, slice and store in an airtight container in the freezer.