Place all ingredients in a food processor, and pulse until until very finely ground, and mixture starts sticking together. Press the crust mixture firmly into a 9x9-inch pan. Store in the refrigerator.
Make Coconut Layer
Place coconut milk, sugar, and water in a medium saucepan, and cook over medium-high heat until mixture starts to get tiny bubbles around the edges. Add cornstarch mixture to coconut mixture, and stir vigorously as mixture thickens. Remove from heat, continue to stir, and pour over prepared crust. Place in refrigerator, and allow to cool.
Make Ganache topping
Once the coconut layer has cooled in the fridge, prepare the ganache layer.
In the food processor, blend the maple syrup and coconut oil together until well combined. Add in cocoa powder and a pinch of salt, and pulse until smooth, scraping down the sides as needed.
Pour the ganache over coconut layer. Set the pan in the fridge at least one hour to set. Once the Chocolate Coconut Slice is set, cut into bite sized squares.
Store leftovers in an airtight container in the fridge.
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