Line a loaf tin with baking paper hanging over the sides. Mine measures 19.5cm x 9.5cm.
Place the tahini, maple and oil from the base into a heat proof bowl and gently heat until the oil is starting to liquify. Remove from the heat and stir until the mixture is smooth.
Add the vanilla. Combine.
Pour the mixture into a medium sized mixing bowl.
Add the almond meal. Combine.
Press the mixture into the base of your prepared tin and place in the fridge.
Place the almond butter, maple and oil from the topping into the heat proof bowl you used when making the base and gently heat to soften the oil and almond butter. Remove from the heat and stir to combine.
Add the vanilla and salt. Combine.
Pour the topping mixture over your base and place in the freezer for 1 – 2 hours to set.
Once set slice into bars and return to the freezer while you make the chocolate.
To make the chocolate you want your coconut oil to be liquified but not hot.
Place the oil into a bowl and add the cacao or cocoa. Mix to combine.
Add the maple. Mix to combine.
Remove the bars from freezer and use two forks to dip them one by one into the chocolate and coat.