Preheat the oven to 170 degrees C and grease and line a 20cm loose-bottomed tin.
Place the base ingredients into a food processor or blender and use a low setting to combine into a dough-like texture, Tip into the tin and use your fingers to press in and cover the base.
Bake for 8-10 minutes then leave out the oven.
Meanwhile place the coconut sugar, maple syrup and coconut oil in a pan and simmer for 3-4 minutes then remove from the heat.
Whisk together the flaxseeds, cornflour, cinnamon and vanilla with 2 tablespoons water and set aside for 10 minutes.
Whisk this into the coconut sugar mixture to combine then mix in half of the nuts and chocolate. Pour this over the part-baked base then sprinkle over the rest of the nuts and chocolate on top. Bake for a further 20-25 minutes.
Leave to cool completely then chill for at least 2 hours. Remove from the tin, slice into 6-8 then serve!